In a large mixing bowl, combine the flour, yeast, sugar and salt. Whisk to combine. Make a well in the center of the flour.
Pour 1/2 cup/120 ml of the warm water into the well. Start pulling flour from the sides into the center. Continue until you have a shaggy dry dough.
Gradually start pouring in the remaining 1 cup/240 ml of warm water. Stir as you pour until you have a soft dough like consistency that isn't too sticky.
Place the dough ball onto a lightly floured surface and gently knead the dough. Punch it down and fold it over onto itself and continue kneading for about 3 minutes until the dough is soft and elastic. Place back in the bowl and cover with a damp tea towel and leave to rise until doubled in size, about one hour.
When the dough has doubled in size, punch it down with a fist. Remove it from the bowl and divide it into two equal portions. Form each portion into a ball.
Take one ball and place it on a lightly floured surface and start stretching it out length ways and start folding it over itself and stretching as you fold. (see post for step by step photos). Continue this process until you have a long narrow piece of dough that's about 40 cm/16 inches x 5 cm/2 inches. (Approximately, it doesn't need to exact.
Place the long piece of dough on a greased baking tray. Shape it the best you can like the shape of a baguette. Repeat for the other dough ball. With a sharp serrated knife, make a few slits in each baguette bread loaf. Cover with a damp tea towel and leave to rise, about one hour.
Preheat oven to 400 degrees f/200 degrees c. Place the baguettes in the lower two thirds of the oven and spray water in the oven to create a mist. Allow to bake between 15 - 18 minutes until you have a golden crisp crust and the bottom of the bread makes a hollow sound when tapped.
Remove from oven and place on a wire rack to cool. These can be served straight away or put into zip lock bags and frozen for up to one month.