Activate the Yeast: Combine 1 cup of lukewarm water with 2 ¼ teaspoons of active dry yeast and 1 teaspoon of sugar. Stir and set aside for 5 to 10 minutes until frothy.

Make the Dough: Whisk together 3 ¼ cups of bread flour and 1 ½ teaspoons of salt in a bowl. Pour in the yeast mixture and stir until a shaggy dough forms. Knead on a floured surface for 8 to 10 minutes.

First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise until doubled, about 1 to 1.5 hours.

Shape Baguettes: Punch down the dough, divide it, and shape each half into a long baguette. Place on a parchment-lined baking sheet.

Second Rise: Cover loosely with a towel and let rise for another 30 to 45 minutes.

Preheat Oven: Preheat to 450°F (230°C) and place a shallow pan for steam at the bottom.

Score and Bake: Score the tops of baguettes, brush with egg wash, and bake for 20 to 25 minutes until golden brown.

Cool & Serve: Transfer to a wire rack and cool for 10 to 15 minutes before slicing.