In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

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

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Once risen, punch down the dough and divide it into two equal pieces. Shape each piece into a long baguette by rolling it out gently.

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

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

Using a sharp knife or a razor blade, make several diagonal slashes on the top of each baguette.

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

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