In a 2 cup measuring cup, add your yeast and sugar. Then fill the measuring with 1 ½ c. of WARM water. Stir and set aside for 10 minutes to allow the yeast to activate and proof.

While yeast is proofing add the flour and salt to the bowl of your stand mixer with the hook attachment.

When yeast is proofed and active, turn your mixer on low and slowly add your yeast mixture.

When all the yeast is incorporated, turn the mixer up one level and allow to knead for 6 minutes. You may have to use a rubber spatula to scrap the flour off the sides of the bowl.

While the dough is kneading, you will need to oil a large bowl.

After 6 minutes of kneading, use your rubber spatula to scrap dough into the bowl. The dough will be sticky. This is a good thing. :)

Cover with a damp towel and allow the dough to rise, for one hour, in a warm place. It should double in size.

After dough has doubled in size, dump onto a floured surface, and cut into two equal pieces.

Roll each piece into a 12 inch rope and place onto a parchment lined baking sheet or into a baguette pan.

Using a pairing knife, place 3-4 shallow slits in the top of your baguette loaves.

Cover with a towel and let rise again for one hour. It should double in size.

While dough is rising, place one rack in your oven on the highest setting, and the other rack on the lowest.

Place a cast iron skillet or baking sheet on the lowest rack and pre-heat your oven to 475 degrees.

When your baguettes have finished rising, place them on the top rack of your oven and pour 1 cup of water into your skillet or baking dish and close the door.

Allow them to bake for 30 minutes.

Remove from oven and place on cooling racks.

Let them cool and serve.