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In a large bowl, combine flour, salt, sugar, and yeast. Gradually add warm water, mixing until a sticky dough forms.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Divide the dough into two or three equal portions. Shape each into a long baguette shape, pinching the seams closed.
Place the shaped baguettes on a parchment-lined baking sheet or a baguette pan. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
Preheat the oven to 450°F (230°C). Make shallow diagonal slashes along the top of each baguette using a sharp knife or razor blade.
Bake for 20-25 minutes, or until the crust is golden brown and crisp. For a crispier crust, place a shallow pan of water in the oven while baking.
Remove from the oven and cool on a wire rack before slicing and serving.