Combine Dry Ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour, 1 ¼ teaspoons of salt, and 1 teaspoon of sugar until evenly distributed.

Activate the Yeast: In a small bowl, pour 1 ½ cups of warm water (about 110°F / 43°C) and sprinkle in 1 packet of active dry yeast. Let it sit for about 5–10 minutes until it becomes foamy and bubbly.

Form the Dough: Once the yeast is frothy, pour it into the bowl with the dry ingredients. Stir the mixture with a wooden spoon until a shaggy dough starts to form.

Knead the Dough: Turn the shaggy dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

First Rise: Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a towel and let it rise for 1 to 1½ hours, until it has doubled in size.

Cold Fermentation (Optional): Gently deflate the risen dough and refrigerate it overnight for 8–12 hours for deeper flavor.

Shape the Loaves: Divide the dough into two or three equal pieces, flatten each into a rectangle, fold the sides, pinch seams closed, and roll into long ropes.

Second Rise: Place shaped loaves seam-side down on a baking sheet dusted with cornmeal. Cover and let rise for 45–60 minutes until puffy.

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

Score the Loaves: Make 3–4 diagonal slashes on the surface of each loaf with a sharp knife.

Create Steam: Pour 1 cup of hot water into the preheated metal pan just before baking.

Bake to Perfection: Bake the baguettes for 20–25 minutes until golden brown, and let cool on a wire rack.