Step-by-Step Instructions for Baguette

• In a large bowl, combine 3 ½ cups of all-purpose flour, 1 ¼ teaspoons of salt, and 1 teaspoon of sugar. Whisk until evenly blended.
• In a small bowl, dissolve 1 packet of active dry yeast in 1 ½ cups of warm water (around 110°F / 43°C). Let sit for 5–10 minutes until foamy.
• Pour the yeast mixture into the bowl with the dry ingredients and stir until a shaggy dough forms.
• Transfer the shaggy dough onto a lightly floured surface. Knead for 8–10 minutes or use a stand mixer.
• Shape the dough into a ball and let it rise in a greased bowl for about 1 to 1½ hours until doubled in size.
• For deeper flavor, refrigerate the risen dough overnight for 8–12 hours (optional).
• Remove from the refrigerator and let the dough come to room temperature for about 30 minutes.
• Divide the dough into two or three equal pieces, flatten, and shape into long ropes, about 12–14 inches long.
• Place the shaped loaves seam-side down on a baking sheet dusted with cornmeal or flour. Let rise for 45-60 minutes.
• Preheat your oven to 475°F (245°C) and place a pan on the bottom rack to heat up.
• Make 3–4 diagonal slashes on each loaf and pour 1 cup of hot water into the preheated pan before baking.
• Bake the baguettes for 20–25 minutes until golden brown and crisp. Transfer to a wire rack to cool.