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4 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
2 teaspoons instant yeast
1 1/2 cups warm water
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add the warm water and mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Incorporate small amounts of flour as needed to keep the dough from sticking.
First Rise:
Transfer the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until it has doubled in size, approximately 1 hour.
Shape the Baguettes:
After the first rise, punch down the dough and turn it onto a lightly floured surface. Divide the dough into three equal pieces.
Shape each piece into a long, thin cylinder, roughly 14 inches long, tapering the ends slightly.
Arrange the dough cylinders on a baking sheet lined with parchment paper or a lightly floured baker’s linen.
Second Rise:
Cover the shaped baguettes with a damp cloth and let them rise again until they are puffy and nearly doubled in size, about 45 minutes.
Baking:
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