In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes.
Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise.
To form the baguettes: Cut the dough into 4 equal pieces (Cindy's note - I do 3). Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel. Let the baguettes rise for another 2 hours.
Preheat the oven to 400 degrees.
With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with milk. (I usually don't bother with the milk)
Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack