In a small bowl, sprinkle the dry yeast over warm water. Allow it to sit for about 5 minutes until frothy. If using fresh yeast, crumble it directly into the warm water, stirring until dissolved.

Tip: Make sure your water isn't too hot to avoid killing the yeast.

In a large mixing bowl, combine the flour, salt, and sugar. Then, pour in the activated yeast mixture. Stir until a shaggy dough forms, bringing together any stray bits of flour.

Transfer the dough to a floured surface and knead for about 10 minutes until it's smooth and elastic. The texture should be slightly tacky but not sticky.

Place the dough in a lightly greased bowl, covering it with a kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.

Once doubled, punch down the dough to release air. Divide it into two equal pieces. Roll each piece into a rectangle and then shape it into a baguette. Make sure to keep it taut.

Tip: Avoid adding too much flour while shaping; you want a smooth, well-hydrated dough.

Place the shaped baguettes on a floured baking sheet or a baking stone. Cover and let them rise for another 30 to 45 minutes, until they've puffed up.

Preheat your oven to 450°F (230°C), placing a small pan of water on the bottom rack to create steam, which helps develop a crispy crust.

Using a sharp knife or lame, carefully score the top of each baguette. This allows the bread to expand as it bakes. Place them in the oven and bake for 20-25 minutes until golden brown.

Tip: If you’re craving that deep golden crust, give the baguettes a light mist with water right before baking.