In a small bowl, combine lukewarm water, active dry yeast, and sugar. Stir gently to dissolve and let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together bread flour and salt. Pour in the activated yeast mixture and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Punch down the dough and transfer to a floured surface. Divide into two pieces and shape each into long baguette shapes. Place on a parchment-lined baking sheet.

Cover shaped baguettes with a kitchen towel and allow to rise for 30-45 minutes until noticeably larger.

Preheat the oven to 450°F (230°C), placing a shallow pan on the bottom rack. Prepare egg wash by beating egg white with water.

Make 3-4 diagonal slashes on top of each baguette and brush with egg wash. Pour hot water into the shallow pan and bake for 20-25 minutes until golden brown.

Remove from the oven and cool on a wire rack for 10-15 minutes before slicing and serving.