1. Pour 1/2 cup warm water (110*F) into large bowl. Mix with yeast and sugar. Cover and set aside for 10 minutes. When the yeast is bubbled, it is ready.

2. In a large bowl, add yeast mixture, stir in flour and salt. Add 1 cup of room temperature water and mix. If the dough is not sticky, it’s okay to add a little more water until consistency is achieved.

3. Cover and let rise for 45 minutes.

4. Wet hands, don’t use flour! Stretch and fold dough 4-5 times. Cover and allow dough to rise again for 45 minutes. Repeat process until dough has risen 4 times.

5. On a floured surface, divide dough into four equal balls. Roll dough into baguette shape. Cover with oiled plastic wrap and allow it to rise another 30 minutes. Ensure towel or bottles are between baguettes so they don’t rise into each other and combine.

6. Gently roll each piece into a 15 in long log (1 1/2 inches in diameter) until thin baguette shape is achieved.

7. Preheat oven to 450*F. Place a pan of boiling water (3-4 cups) on the bottom rack of the oven. Steam will help the bread to develop a crunchy exterior.

8. Oil a large baking sheet and place baguettes on. Flour exterior of baguettes and score bread vertically (1/4 inch deep).

9. Move large baking sheet to the top center rack.

10. Bake for 16 - 18 minutes or until golden. Thicker bread will require a longer cook time! Exterior of the bread should be very hard to the touch.

11. Remove the baguettes to a wire rack to cool. Slice and enjoy!