In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, roughly 5 minutes.
Stir in the bread flour until combined. Stir in salt and remaining flour until it forms a stiff dough.
On a lightly floured surface knead the dough for 7 – 8 minutes, or until smooth and elastic. Form into a ball.
Place the dough into a lightly oiled (I always use olive oil) bowl, turning to coat with oil to let rise. Cover the bowl with plastic wrap and store in a warm place until doubled in size, about an hour.
Punch down dough and form into a long slender loaf about 9 inches long.
Put loaf diagonally on a lightly greased large or 12 x 12-inch baking sheet and let rise, uncovered, about 30 minutes in the toaster oven.
Remove the baguette and set aside; preheat oven to 450° (American). While the toaster oven is heating make 3 diagonal slashes on the loaf with a sharp knife then lightly brush the entire top of the loaf with cool water.
Bake the loaf in the middle of the oven for 20 – 23 minutes, or until golden and the loaf sounds hollow when tapped. Transfer to a rack to cool.