In a large mixing bowl, combine warm water, sugar, and instant yeast. Let sit for about 5 minutes until frothy.

Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

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

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Punch down the dough, divide it into two equal pieces, and shape each into a long loaf (14-16 inches).

Place the shaped loaves on a baking sheet lined with parchment paper. Cover with a damp cloth and let rise for another 30-45 minutes.

Preheat the oven to 450°F (230°C). Place a shallow pan filled with water on the bottom rack to create steam.

Make several diagonal slashes on the top of each loaf with a sharp knife or lame.

Bake the loaves for 20-25 minutes until golden brown and sound hollow when tapped on the bottom.

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