In a large mixing bowl, whisk together 4 cups of all-purpose flour, 1½ teaspoons of salt, and 1 tablespoon of sugar.

Dissolve 2¼ teaspoons of active dry yeast in 1¾ cups of warm water. Allow it to foam for about 5 minutes before pouring it into the dry ingredients.

Mix until a shaggy dough forms and the ingredients are combined.

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

Shape the kneaded dough into a ball and place it in a greased bowl, cover it with a damp cloth and let it rise for about 1 to 1½ hours.

For richer flavor, refrigerate the dough overnight after the first rise.

Divide the dough into 2 to 3 portions, shaping each into a long loaf, and let rise for another 45 to 60 minutes.

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

Score the tops of the loaves with several diagonal cuts and bake for 20 to 25 minutes until golden brown.

Remove the baguettes from the oven and cool completely on a wire rack before slicing.