Step 1: Prepare the Dough
In a large bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes. In another large bowl add flour, salt and mix until well combined. Add yeast mixture and combine until dough is stiff. On a lightly flour surface, knead dough until it is smooth and elastic, about 6-8 minutes. Add more flour as necessary to keep the dough from sticking.
Step 2: Ferment The Dough
Add olive oil to a large deep bowl and transfer dough to bowl, turning once to lightly cover all sides of the ball of dough with the oil. Cover bowl lightly with plastic wrap until the dough has doubled in size, about 1-2 hours.
Step 3: Shape The Dough
Preheat oven to 400 degrees. Punch down dough. On a lightly floured surface, roll into a 24x12 inch rectangle. Cut dough in half, creating three 8x12 inch rectangles. Roll up each half of the dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper the ends. Place baguettes on a baking sheet. Cover baking sheet with plastic wrap and let rise in a warm place for 30 minutes, or until doubled in bulk. Remove plastic wrap from the baking sheet and make deep 3 or 4 diagonal slashes on each baguettes every 2 inches and lightly brush top with water. Then sprinkles sesame seed on baguette.
Step 4: Bake And Serve Baguettes
Place baguettes in the oven and bake for 25 minutes or until golden brown on top. Remove and cool baguettes on wire rack. Then serve!
1 tsp Active Dry Yeast
1 tsp Granulated Sugar
1 and 1/2 Cups Warm Water
4 Cups Bread Flour, plus extra for kneading dough
1 and 1/2 tsp Kosher Salt
1 tbsp Olive Oil, divided
1/4 Cup Water (for brushing baguette)
1 Cup Sesame Seed