In a large mixing bowl, combine the flour, salt, and sugar. In a separate bowl, dissolve yeast in warm water until frothy, about 5 minutes. Gradually pour the yeast mixture into the flour mixture, mixing until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.

Shape the kneaded dough into a ball and place it into a greased bowl, turning to coat. Cover with a kitchen towel and let it rise at room temperature for 1 to 1.5 hours until doubled in size.

Once the dough has risen, gently deflate it on a floured surface. Divide into two equal pieces and shape each into a baguette about 14–16 inches long. Place on a baking sheet dusted with cornmeal or flour.

Cover baguettes with a towel and let rise for 45–60 minutes until puffy.

Preheat oven to 475°F (245°C). Just before baking, use a sharp knife to make diagonal slashes on the tops of the baguettes. Pour a cup of hot water into a skillet in the oven to create steam, then bake the baguettes.

Bake for 20–25 minutes until golden brown and hollow when tapped. Allow to cool completely before slicing.