Combine 3 cups of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of sugar in a large mixing bowl.

Dissolve 2 teaspoons of active dry yeast in 1 ¼ cups of warm water for 5-10 minutes until frothy.

Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Alternatively, use a stand mixer for about 6-8 minutes on medium speed.

Shape the kneaded dough into a ball and place it in a greased bowl, turning to coat.

Cover and let it rise until doubled in size, about 1 to 1½ hours.

For a deeper flavor, refrigerate the dough overnight for 8-12 hours.

Bring to room temperature for about 15 minutes before shaping.

Punch down the dough, divide into 2-3 pieces, flatten each into a rectangle, fold sides towards the center, and roll tightly.

Place shaped baguettes seam-side down on a cornmeal-dusted baking sheet, cover, and let rise for 45-60 minutes.

Preheat your oven to 475°F (245°C) and place a metal pan on the bottom rack.

Score the tops of the baguettes with a sharp knife, pour hot water into the preheated pan, and bake for 20-25 minutes.

Transfer the baked baguettes to a wire rack to cool for at least 20 minutes before slicing.