Mix and knead the dough

1. First, stir to combine the sugar, yeast, and 1/4 cup warm water in a small bowl. You’ll need to proof the yeast, which means letting it sit for about 5 minutes or until it starts to foam. If it does not foam, you’ll need to try again with fresh yeast.
2. Get out your stand mixer and mix the flour and salt with a dough hook and then slowly add in the yeast mixture. Gradually add 1 cup of warm water and mix until the dough comes together into a ball that is not too wet. If the dough is sticky, add a little bit more flour.
3. Once the dough has formed, turn the mixer's speed up a little and let the mixer knead for 5 minutes. If you don’t have a dough hook attachment, you can knead by hand on a floured surface.
4. To check the dough, you can do the thumbprint test where you press in the dough with your thumb and watch to see if it bounces back. If it does, it is ready to go.

Allow the dough to rise and form the loaves

1. Next, lightly-oil the inner pot of the Instant Pot. Use your hands to form the dough into a ball and then transfer it to the inner pot. Roll the dough in the oil. This will help prevent it from sticking or drying out.
2. Once the dough is ready, cover the Instant Pot with a glass lid or the regular Instant Pot lid. Use the yogurt function and set it for 1 hour to allow the dough to rise. 
3. If your Instant Pot does not have a yogurt function, you can let it rise in a large, oiled bowl. Follow the same basic steps, rolling the dough in the oil, and then place a towel over the top of the bowl. Leave the bowl in a warm location, near your oven or away from any drafts. 
4. The dough is ready when it roughly doubles in size.
5. Once the dough is ready, punch down the dough before removing it from the Instant Pot.
6. Next, divide it in half and then shape into 2 baguettes. To do this, make a flat rectangle out of the dough and then fold the top and bottom towards the middle, like an envelope. Finally, seal the seam with your fingers. 
7. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 15 inches long and 2 inches wide.
8. Next, flip the seam-side down and place on a sheet pan or baguette pan. Next, score the tops of the loaves, making deep diagonal slits about 1/2-inch deep. Cover with a dishcloth and let rise in a warm environment until they have doubled in size, which will be around 30 minutes.

Bake the bread

1. Before baking, preheat the oven to 425°F.
2. When the oven is hot, place the tray with the baguettes onto the middle rack and bake them at 425 F. When you place the baguettes in the oven, carefully place a pan with ice cubes on the bottom rack. The ice will melt and create a burst of steam that will give the baguettes a nice crispy crust.
3. The baguettes will need to bake for about 15 minutes or until they turn a golden brown color. Once they are ready, remove them from the oven and allow them to cool for a few minutes before serving.
4. You can serve the bread with your favorite marinara sauce, ricotta cheese, herb infused extra virgin olive oil, or as a part of a delicious sandwich.