In a small bowl, combine ¼ cup (60ml) of the warm water with the active dry yeast and 1 teaspoon of sugar. Stir until the yeast dissolves. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.

In a large mixing bowl, combine the bread flour and salt. Add the activated yeast mixture to the flour.

Gradually pour in the remaining 1 ¼ cups (300ml) of warm water while stirring with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1-2 hours, or until it doubles in size.

After the dough has risen, punch it down to release the gas. Divide the dough into three equal parts. Shape each piece into a rough rectangle, then fold the top third down to the center and the bottom third up and over, like folding a letter. Roll each piece into a log about 12-14 inches long.

Place the shaped dough onto a floured cloth or parchment paper, seam side down. Cover and let it rise for another 45 minutes to 1 hour until puffy.

Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to preheat. Place a shallow baking dish on the lower rack of the oven.

Gently transfer the baguettes onto a piece of parchment paper. Using a sharp knife or razor blade, make 3-4 diagonal slashes on the top of each baguette.

Carefully slide the parchment paper with the baguettes onto the preheated baking stone or inverted baking sheet. Pour a cup of hot water into the shallow dish at the bottom of the oven to create steam. Quickly close the oven door.

Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Transfer the baguettes to a wire rack to cool before slicing.