Mix the yeast, sugar, and water in a bowl, and allow to rest for 10 minutes.
Add the flour and mix for two more minutes.
Add the salt and oil, and mix for another two minutes.
Knead the dough for seven more minutes, until your dough is pleasantly soft and not sticky. Add water, or flour, as needed.
Allow to rise for an hour.
Divide the dough into 7 portions for 230-250gr.-sized baguettes.
Roll each portion of dough into a rectangle, and then form an elongated roll with sharp, angular edges.
Place the baguettes on a lined baking pan.
Lightly slash the dough with a sharp knife, to create diagonal markings.
Allow to rise for another half an hour, and sprinkle a bit of flour on each baguette.
Bake at 22C for 15 minutes, until golden brown.