In a large mixing bowl, combine 4 cups of all-purpose flour, 1 tablespoon of salt, and 1 tablespoon of sugar.

In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 and ½ cups of warm water (110°F/43°C). Once frothy, mix the yeast mixture with the dry ingredients until it forms a shaggy dough.

Transfer the shaggy dough onto a lightly floured surface and knead it by hand for about 8-10 minutes or use a stand mixer on medium speed for 6-8 minutes.

Shape the kneaded dough into a ball and place it in a greased bowl, cover, and let it rise until doubled in size, approximately 1 to 1½ hours.

For added flavor, refrigerate the dough for a cold fermentation for 8-12 hours after the first rise.

Once risen, bring the dough to room temperature, turn it onto a floured surface, and divide it into 2-3 equal pieces, shaping each into a long rope.

Place the shaped baguettes onto a parchment-lined baking sheet, dust the tops, cover, and let them rise for another 45-60 minutes.

Preheat the oven to 475°F (245°C) and place an empty metal baking pan on the bottom rack.

Use a sharp knife to score the tops of the baguettes and pour 1 cup of hot water into the preheated pan before placing the baguettes in the oven to bake for 20-25 minutes.

Once baked, remove the baguettes from the oven and transfer them to a wire rack to cool for at least 30 minutes before slicing.