In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.

Add flour and salt to the yeast mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Punch down the risen dough and divide it into 4 equal pieces.

Shape each piece into a mini baguette by rolling it into a long, thin loaf.

Place the shaped baguettes on a baking sheet dusted with cornmeal.

Cover the baguettes with a kitchen towel and let them rise for another 30 minutes.

Preheat the oven to 450°F (230°C).

Make several diagonal slashes on top of each baguette with a sharp knife.

Bake for 15-20 minutes until golden brown and crusty.

Remove from the oven and let cool on a wire rack.