Whisk the bread flour, instant yeast, kosher salt, and sugar in a large bowl.

Add the warm water and the olive oil, mix until a shaggy dough forms with no dry flour visible.

Cover the bowl with the plastic wrap and let rest for 30 minutes.

Wet your hands, perform four stretch-and-folds, rotating the bowl between each fold.

Cover and rest for 30 minutes, then repeat the stretch-and-fold process two more times.

Let the dough rise, covered, for 1 hour until doubled.

Turn the dough onto a lightly floured surface and divide in half.

Shape each half into a rectangle, roll tightly into a baguette shape, and pinch the seams closed.

Place the loaves on the parchment paper, cover with the plastic wrap, and let rise 30-45 minutes until puffy.

Place a pizza stone on the middle rack and a cast-iron skillet on the bottom rack, preheat the oven to 450F for 45 minutes.

Score each loaf with 3-4 diagonal slashes using a sharp knife.

Slide the parchment with the loaves onto the hot stone, pour 1 cup hot water into the skillet, and quickly close the oven door.

Bake for 25-30 minutes until deep golden brown and internal temperature reaches 205-210F.

Cool on a wire rack for at least 30 minutes before slicing.