Combine 4 cups of all-purpose flour, 1 ½ teaspoons of salt, and 1 teaspoon of sugar in a mixing bowl. Dissolve 2 ¼ teaspoons of active dry yeast in 1 ½ cups of warm water for 5–10 minutes until foamy. Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms. Knead for 8–10 minutes on a floured surface until smooth and elastic.

Shape the kneaded dough into a ball and transfer to a greased bowl, covering and letting it rise in a warm area until doubled in size, about 1 to 1 ½ hours.

Refrigerate the risen dough overnight for 8–12 hours for added flavor. Remove from fridge and let warm at room temperature for 30 minutes before shaping.

Deflate the risen dough on a floured surface, divide into two or three pieces, and shape each into a rectangle, folding into thirds for baguette shape.

Cover shaped baguettes with a damp towel and let rise for 45–60 minutes until puffed.

Preheat the oven to 475°F (245°C) about 30 minutes before baking, placing a pan on the bottom rack for steam.

Score three to four diagonal slashes on baguettes, pour a cup of hot water into the pan below, and bake for 20–25 minutes until golden brown.

Cool on a wire rack for at least 15 minutes before slicing.