In a large mixing bowl, combine the all-purpose flour, salt, and sugar. In a separate bowl, dissolve the active dry yeast in warm water (110°F/43°C) and let it sit for 5-10 minutes until frothy. Gradually mix the yeast mixture into the dry ingredients, stirring until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead it for 8-10 minutes until it becomes smooth and elastic.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and allow to rise for about 1-1½ hours until doubled in size.

For deeper flavor, refrigerate the risen dough overnight for an 8-12 hour cold fermentation.

On a floured surface, gently deflate the dough and divide it into three equal portions. Shape each portion into a long loaf and place each loaf seam-side down on a cornmeal-dusted baking sheet.

Preheat oven to 475°F (245°C) with a metal pan on the bottom rack.

Make diagonal slashes on each loaf, pour hot water into the preheated pan, and bake for 20-25 minutes until golden brown.

Remove baguettes from the oven and let them cool on a wire rack for at least 15 minutes before slicing.