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In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine flour and salt. Gradually pour in the yeast mixture and mix until a dough forms. If using olive oil, add it at this stage. Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the risen dough and divide it into 3 equal portions. Roll each portion into a long, thin baguette shape and place them on a baking sheet lined with parchment paper. Leave enough space between each baguette for expansion. Using a sharp knife or razor, make 3–4 diagonal slashes on the top of each baguette.
Cover the shaped baguettes with a kitchen towel and let them rise for 20-30 minutes.
Preheat the oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam, which helps achieve a crispy crust.
Bake the baguettes for 20–25 minutes, or until golden brown and crusty. Remove from the oven and let them cool on a wire rack before slicing.