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1
In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend.
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2
Let stand until foamy, about 5 minutes.
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3
Stir in the salt.
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4
Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball.
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5
Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes.
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6
Dust the counter lightly with flour.
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7
Knead the dough by hand for a minute and form into a ball.
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8
Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise.
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9
To form the baguettes: Cut the dough into 4 equal pieces.
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10
Press each piece of dough into a rectangle and fold the long sides up into the middle.
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11
Roll each into a log, taking care to close the seam.
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12
Taper the ends by gently rolling it back and forth.
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13
Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel.
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14
Let the baguettes rise for another 2 hours.
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15
Preheat the oven to 400 degrees F.
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16
With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf.
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17
Brush the tops of the loaves with milk.
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18
Bake for 40 minutes, until the bread is golden brown.
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19
Cool on a wire rack.
