Step-by-Step Instructions

• In a large bowl, combine all-purpose flour, salt, and sugar. Whisk together until blended.
• In a small bowl, dissolve active dry yeast in warm water. Allow it to sit for 5-10 minutes until frothy.
• Pour the yeast mixture into the dry ingredients and stir until it forms a shaggy dough.
• Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
• Shape the dough into a ball, place in a greased bowl, cover with a damp cloth, and let rise until doubled, about 1 to 1.5 hours.
• For optional cold fermentation, refrigerate the risen dough for 8-12 hours, then let sit at room temperature for 30 minutes.
• Divide dough into 2-3 pieces, flatten, fold sides in, pinch seams, and roll into a long rope.
• Place shaped loaves seam-side down on a parchment-lined baking sheet and cover to rise for 45-60 minutes.
• Preheat oven to 475°F (245°C) and place a metal pan on the bottom rack.
• Score the risen loaves with a sharp knife, making 3-4 diagonal slashes.
• Pour 1 cup of hot water into the preheated pan just before baking.
• Bake baguettes for 20-25 minutes until golden brown and hollow-sounding when tapped.
• Let baguettes cool on a wire rack before slicing.