In a large mixing bowl, combine 3.5 cups of all-purpose flour, 1.25 teaspoons of salt, and 1 teaspoon of sugar, thoroughly blending.

In a small bowl, dissolve 1 packet of active dry yeast in 1.5 cups of warm water (110°F), and let sit for 5-10 minutes until frothy.

Pour the frothy yeast mixture into the dry ingredients and stir until a shaggy dough forms.

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

Shape the kneaded dough into a ball and let it rise in a greased bowl for 1 to 1.5 hours until doubled in size.

For deeper flavor, refrigerate the dough overnight after the first rise.

Divide the risen dough into 2-3 equal pieces and let them warm up for 30 minutes.

Flatten each piece gently, fold sides inwards, and roll into logs about 12-14 inches long.

Place shaped baguettes on a parchment-lined baking sheet dusted with cornmeal and let them rise for 45-60 minutes.

Preheat the oven to 475°F and place a cast-iron skillet on the bottom rack.

Make 3-4 diagonal slashes in each baguette using a sharp knife.

Pour hot water into the cast-iron skillet before placing the baguettes in the oven.

Bake baguettes for 20-25 minutes until golden brown, then cool slightly before slicing.