Activate the yeast by combining warm water, sugar, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture. Mix until a rough dough forms.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours until doubled in size.

Punch down the dough gently, divide it into 2 or 3 equal pieces, and shape each piece into a baguette.

Place the shaped baguettes on a baking sheet lined with parchment paper, cover with a cloth, and let them rise for another 30-45 minutes.

Preheat the oven to 230°C (450°F) and place a shallow pan of water on the bottom rack to create steam.

Score the top of each baguette with a sharp knife or lame, making diagonal slashes.

Bake the baguettes in the preheated oven for 20-25 minutes until golden brown and crusty.

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