Activate Yeast

• Activate Yeast in a measuring cup: In a liquid measuring cup, stir in 1 packet of yeast into 1/4 cup warm water (100-110 degrees F). Stir in 1 teaspoon sugar. Let it stand for 10 minutes. If mixture doubles in volume, yeast is active.

• Pour activated mixture to a large bowl and add 1 1/4 cups lukewarm water (100-110 degrees F). Add the flour and stir with a fork until dough forms and all flour is absorbed. Let the dough sit to allow the flour to hydrate, about 20 minutes.
• Lightly grease a large bowl. Add salt to the dough and transfer to a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Place the dough ball in the greased bowl and cover the bowl with plastic wrap. Place the bowl in a cold oven and let the dough rest until it doubles in size, about 45 minutes.
• Transfer the dough to a lightly floured work surface and shape into a 8x6 inch rectangle. Fold the 8 inch sides towards the middle, then fold the shorter sides toward the center. Return the dough to the bowl, seam side down. Cover the bowl with plastic wrap and place it back in the cold oven. Let the dough rest until it doubles in size, about 1 hour.
• Take out the bowl from the oven. Place a cast-iron skillet on the bottom rack of the oven and heat the oven to 475 degrees F.
• Line two baking sheets with parchment paper and place a baguette baking pan on each one. Transfer the dough to a lightly floured work surface and cut the dough into three equal pieces. Shape each piece into a 14 inch rope and place them on the baguette baking pans. Cover loosely with plastic wrap, and let it sit until it doubles in size, about 50 minutes.
• Put four 4-inch slits on the top of each baguette at a 30 degree angle. Place ice cubes in the cast-iron skillet that has been heated in the oven. This will produce steam that will let the loaves rise fully before a crust forms. Bake the baguettes until darkly browned and crisp, about 30 minutes.
• Cool before serving.