Prepare the Dough: In a large mixing bowl, combine the bread flour, sugar, and yeast. Slowly add the water, mixing with a dough scraper or your hands until a shaggy dough forms. Add the salt and olive oil (if using), and knead the dough for 10-12 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1.5 to 2 hours or until doubled in size.
Shape the Baguettes: Once the dough has risen, punch it down to release excess air. Divide the dough into two equal pieces. Shape each piece into a long baguette by flattening slightly and folding the dough over itself, sealing the seams as you roll it into a log shape.
Second Rise: Place the shaped baguettes on a baking sheet lined with parchment paper. Cover them lightly with a towel and let them rise for another 30 minutes.
Preheat the Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside, if available. Place a small pan of water on the bottom of the oven to create steam, which helps the baguettes form a crispy crust.
Score the Baguettes: Once the baguettes have risen, use a sharp knife or razor blade to make several diagonal slashes on the top of each loaf. This allows the dough to expand while baking.
Bake: Place the baguettes in the oven (on the preheated baking stone, if using). Bake for 20-25 minutes until golden brown with a crisp crust. You can rotate the baguettes halfway through baking to ensure even browning.
Cool: Remove the baguettes from the oven and transfer them to a cooling rack. Let them cool completely before slicing to ensure the best texture.
