In a large mixing bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of sugar. In a separate bowl, dissolve 2 teaspoons of active dry yeast in 1 and ½ cups of warm water. Allow the yeast mixture to sit for 5-10 minutes until foamy, then pour it into the flour mixture, stirring until a shaggy dough forms.

Transfer the shaggy dough onto a lightly floured surface and knead it for 8-10 minutes until smooth and elastic. Alternatively, mix using a stand mixer fitted with a dough hook for 6-8 minutes.

Place the dough ball into a greased bowl, turning it to coat with oil. Cover the bowl with plastic wrap or a damp cloth, and let it rise for 1 to 1.5 hours until it doubles in size.

For enhanced flavor, refrigerate the risen dough overnight. Cover the bowl tightly with plastic wrap and place it in the refrigerator for 8-12 hours.

Gently punch down the dough and divide it into 2-3 equal pieces. Roll each piece into a long, even rope about 14-16 inches long.

Lay the shaped baguettes on a parchment-lined baking sheet, cover with a kitchen towel, and let them rise for another 45-60 minutes.

Preheat your oven to 475°F (245°C) and place a cast iron skillet on the bottom rack to create steam.

Carefully score each baguette with a sharp knife or lame. Pour a cup of hot water into the preheated skillet, then place the baking sheet with baguettes in the oven. Bake for 20-25 minutes until golden brown.

Transfer the baguettes to a wire rack to cool completely before slicing.