In a large mixing bowl, combine the all-purpose or bread flour, salt, and sugar. If using active dry yeast, proof it in lukewarm water for about 5 minutes until frothy. Gradually mix in the yeast and remaining lukewarm water to form a shaggy dough. Knead the dough on a floured surface for 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1.5 to 2 hours until doubled in size.

Once the dough has risen beautifully, punch it down and transfer it to a floured surface. Divide the dough into three equal sections. For each section, shape it into a rectangle by flattening it with your palm. Fold the edges inward and then roll the dough from the top to the bottom to form a log. Place the shaped baguettes seam-side down on a floured surface, cover them with a cloth, and let them proof for about 15 minutes.

While the dough is proofing, preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack to heat. Additionally, place a shallow pan on the bottom rack to create steam during baking. This is crucial for achieving that crispy crust on your Crispy French Baguette.

After the baguettes have rested, use a sharp knife or a lame to make shallow slashes on the tops of each loaf, about 1/4 inch deep. Carefully transfer them to the preheated baking stone or steel. Immediately add hot water to the shallow pan to create steam, which will help crisp the crust. Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.

Once baked to perfection, remove the baguettes from the oven and let them cool on a wire rack. Allow them to cool completely before slicing. This crispy French baguette will have a golden crust and a soft, chewy center, making it the perfect addition to any meal or a delightful treat on its own.