1️⃣ Activate the yeast:
In a small bowl, mix the warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy. This shows the yeast is alive and ready.

2️⃣ Make the dough:
In a large bowl, whisk together flour and salt. Add the frothy yeast mixture and olive oil (if using). Stir until a rough dough forms.

3️⃣ Knead the dough:
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on low for 5–7 minutes.

4️⃣ First rise:
Lightly oil a clean bowl, place the dough inside, and cover with a damp towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

5️⃣ Shape the baguettes:
Punch down the dough, turn it out onto a floured surface, and divide into 4–6 equal pieces. Shape each piece into a small baguette, tapering the ends slightly. Place them on a cornmeal-dusted baking sheet.

6️⃣ Second rise:
Cover the shaped baguettes with a kitchen towel and let rise again for 30–45 minutes until puffy.

7️⃣ Preheat and score:
Preheat your oven to 450°F (230°C). Place a shallow pan on the bottom oven rack. Using a sharp knife or bread lame, make 2–3 diagonal cuts on each baguette.

8️⃣ Bake with steam:
Just before baking, pour ½ cup of water into the hot pan in the oven to generate steam. Bake the baguettes for 15–20 minutes or until golden and hollow-sounding when tapped.

9️⃣ Cool and enjoy:
Transfer to a wire rack and let cool completely before slicing. Enjoy them fresh or toasted!