In a large mixing bowl, combine 4 cups of all-purpose flour, 1.5 teaspoons of salt, and 1 teaspoon of sugar. If using active dry yeast, proof it in 1.5 cups of lukewarm water for 5-10 minutes until frothy. Gradually mix the water into the dry ingredients until a shaggy dough forms.

Transfer the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and slightly tacky. Shape it into a ball and place it in a lightly oiled bowl. Cover with a towel and let rise in a warm spot for 1.5 to 2 hours, until doubled in size.

After the dough has risen, gently punch it down and divide into three equal pieces, shaping each into logs about 10-12 inches long. Place shaped logs on a floured surface and cover with a towel, allowing them to proof for 15 minutes.

Preheat your oven to 475°F (245°C) with a baking stone in the center and a metal tray on the lower rack. Heat for at least 30 minutes.

Score each baguette log diagonally with a sharp knife. Transfer to the baking stone and pour a cup of hot water into the lower tray. Bake for 20-25 minutes until golden brown and crispy.

Remove from oven and place on a wire rack to cool completely. Enjoy your crispy baguette with its soft, chewy center!