Grease a baguette pan or use a half baking sheet with parchment paper.

In the bowl of a stand mixer with dough hook attachment add hot water, sugar, and salt. Measure out the full amount of flour in a small bowl and add half to the mixer. Finally add the instant yeast on top of the flour, being careful to not let it touch the hot water directly.

Start mixer and let it mix for a few seconds until the ingredients are incorporated, then add the remaining measured flour gradually until the dough begins to pull away from the sides and center of the bowl (see note). Let the dough mix for 6 minutes with the mixer then remove and place on a floured surface.

Cut the dough in half (I use a bench scraper) and roll half of the dough into a rectangle about 10x16-inches. Starting at one end of the long side, carefully roll the dough up tightly like you would a cinnamon or jelly roll, using a little water on your fingers to seal it together, if needed. Tuck the ends under and place on prepared pan. Repeat with remaining dough.

Score the loaves with a very sharp knife or baker's lame: a few shallow cuts at an angle or one shallow cut down the center, depending on the look you are going for. Cover with a light dishcloth and let rise for 30 minutes in a warm place until doubled.

Meanwhile, preheat oven to 450 degrees (or 425 convection bake). Adjust rack to bottom third of the oven and place a shallow pan underneath this rack on the bottom of the oven.

When baguettes are risen, place them in the preheated oven on the rack in the lower third of the oven. Then carefully add 1 cup of water to the shallow pan, closing the door quickly to create steam. Let bake for 15 minutes or until properly browned. Loaves should have a hollow sound when completely cooked.