In a mixing bowl, combine the lukewarm water and sugar (or maple syrup). Stir until the sugar dissolves. Add the dry instant yeast, mix and let it sit for a few minutes until it becomes foamy.

Gradually add the all-purpose flour and salt to the bowl. Mix with a wooden spoon or your hands until the dough starts to come together.

Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes, or until it becomes smooth but slightly sticky.

Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest in a warm place for 45 minutes, or until it doubles in size.

After the first resting period, pull the sides of the dough towards the center, rotating the bowl 90 degrees after each pull. Cover with the kitchen towel and let it rest for another 45 minutes. Repeat this process two more times, allowing the dough to rest for 45 minutes between each pull (3 pulls in total with a 45-minute rest after each pull).

Once you have completed the pulling process, gently punch down the dough to release any air bubbles, divide the dough into two equal portions.

Shape each portion into a baguette shape by rolling it out into a long, thin cylinder. You can taper the ends slightly to create the traditional baguette shape. As you roll, make sure to pinch together the seam under the baguette to seal it.

If you want to give your baguettes a rustic touch, you can generously flour the top of the baguettes and then remove any excess flour with your hand. This will add a beautiful visual appeal to the bread and enhance that classic rustic look.

Optional but recommended: before preheating the oven, place an iron skillet or baking sheet inside the oven. And just before placing the baguettes in the oven, pour 2 cups of boiling water into the preheated iron skillet or baking sheet to create steam. Be careful when handling hot water, as the steam can burn you if poured vertically.

Transfer the baguettes to the preheated oven and bake for 22-25 minutes, or until the crust turns golden brown. If you notice that one side is browning more quickly, flip the baking sheet around at the 15-minute mark to ensure even browning.

Once baked, remove the baguettes from the oven and let them cool on a wire rack for a few minutes. Enjoy your homemade baguettes warm or at room temperature.