In a small bowl, combine 1 cup of warm water (about 110°F) with 2 teaspoons of active dry yeast and a pinch of sugar. Stir gently and allow the mixture to sit for 5-10 minutes until it becomes frothy and bubbly.

In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1.5 teaspoons of salt. Pour the frothy yeast mixture into the flour and stir with a wooden spoon until the dough is shaggy and cohesive.

Turn the shaggy dough onto a well-floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky.

Shape the kneaded dough into a ball and place it in a greased bowl, cover with a towel and let it rise in a warm area for 1-2 hours until doubled in size.

Gently punch down the risen dough, divide it into 2-3 equal portions, and shape each into a long baguette. Place on a parchment-lined baking sheet.

Cover the shaped baguettes with a towel and let them rise for another 30-40 minutes in a warm spot. Preheat oven to 450°F (232°C).

Before baking, score the tops of the baguettes with a sharp knife or lame and place an oven-safe tray filled with water at the bottom of the oven.

Bake in the preheated oven for 20-25 minutes until golden brown and hollow-sounding when tapped.

Remove from oven and transfer baguettes to a wire rack to cool completely.