Place a roasting pan with three cups of water in the bottom of your oven. Heat oven to 200 degrees for 10 minutes then turn off. This creates a warm humid environment for the dough to rise.
In a small bowl, dissolve sugar in warm water and sprinkle yeast on top. Allow to proof for 10 minutes.
Combine salt and flour in the bowl of a stand mixer then add yeast mixture. Mix with a dough hook on speed 2 to combine then on 4 to knead for about 10 minutes. Stop occasionally to scrape sides if needed. Roll out to a lightly floured surface and knead for one minute to create a tight smooth dough ball. Transfer dough to a clean bowl lightly greased with vegetable oil. Cover with a damp towel and rise in the oven for about 1 1/2-2 hours or until doubled in size.
Divide and gently knead dough in to three equal size balls. Turn a sheet pan upside down, transfer the dough to the sheet pan and cover with damp towel. Rise in cool oven for 30-40 minutes.
Lightly coat a clean counter surface with vegetable oil. Slap dough ball down on the counter 3-4 times to deflate. Roll out with hands or small rolling pin to form a 6x8 rectangle. Gently roll the dough forward on itself like rolling up a carpet. Then use the outer parts of your hands to roll the dough stretching it out a bit and forming points on either side. Transfer dough to a baguette pan and cover with damp towel for 30-40 minutes in a cool oven.
Remove dough from oven and preheat to 475. Spray interior of oven using a water bottle. Spray baguettes with water then use a razor blade or sharp knife to score a 1/8 inch deep slash along the length of the dough. Bake for 10-12 minutes and roate baguette pan to bake evenly. Bake another 10-15 minutes until lightly golden brown. Allow to cool for at least ten minutes before cutting.
Notes
If bread is made more than one hour ahead of time, warm in 200 degree oven for 10 minutes before using.