Combine 4 cups of all-purpose flour, 1 ¼ teaspoons of salt, and 1 teaspoon of sugar in a bowl. In a separate bowl, dissolve 2 ¼ teaspoons of active dry yeast in 1 ½ cups of warm water. Let it sit until foamy. Mix both until shaggy dough forms.

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

Shape dough into a ball, place it in a greased bowl, cover, and let it rise in a warm area until doubled in size, about 1 to 1.5 hours.

For cold fermentation, transfer the dough to the refrigerator for 8-12 hours. Bring it back to room temperature before shaping.

After rising, punch down the dough, divide into 2-3 pieces, and shape into long ropes about 12-14 inches long.

Place the shaped baguettes on a baking sheet dusted with cornmeal, cover lightly, and let them rise for 45-60 minutes.

Preheat the oven to 475°F (245°C) and place a metal pan on the bottom rack.

Score the top of each baguette with a sharp knife, create steam in the oven, and bake for 20-25 minutes until golden brown.

Allow baguettes to cool on a wire rack for 20-30 minutes before slicing.