Step‑by‑Step Instructions for Baguette

• In a large bowl, combine 3 ½ cups all-purpose flour, 1 ¼ teaspoons salt, and 1 teaspoon sugar. Stir them together until thoroughly mixed.
• In a small bowl, dissolve 1 packet (2 ¼ teaspoons) active dry yeast in 1 ½ cups of warm water (about 110°F / 43°C). Allow the mixture to sit undisturbed for 5–10 minutes until it becomes foamy.
• Once the yeast is frothy, pour it into the bowl with the dry ingredients. Stir the mixture until it forms a shaggy dough.
• Turn the shaggy dough onto a lightly floured surface. Knead it for 8–10 minutes by hand, or use a stand mixer fitted with a dough hook for 6–8 minutes.
• Shape the kneaded dough into a ball and place it in a greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, approximately 1 to 1½ hours.
• For a deeper flavor and chewier texture, you can refrigerate the dough overnight.
• After refrigerating, remove the dough from the fridge and let it sit at room temperature for about 30 minutes.
• Divide the dough into two or three equal pieces. Flatten each piece into a rectangle, fold the sides toward the middle like a letter, pinch the seams closed, and then roll it into a long rope about 12–14 inches long.
• Place the shaped loaves seam-side down on a parchment-lined baking sheet dusted with cornmeal or flour. Let them rise for 45–60 minutes until they are puffy.
• While the loaves are rising, preheat your oven to 475°F (245°C). Place a metal pan or cast iron skillet on the bottom rack of the oven to heat.
• Using a sharp knife or bread lame, make 3–4 diagonal slashes on each loaf.
• Pour 1 cup of hot water into the heated pan just before placing the loaves in the oven.
• Bake the baguettes for 20–25 minutes or until they turn a rich golden brown and sound hollow when tapped on the bottom.
• After baking, transfer the baguettes to a wire rack to cool completely before slicing.