Dissolve the yeast in the lukewarm water. Add oil, sugar, and salt.

Add the flour gradually so the dough doesn't become dry; the dough can be stirred with a spoon.

When the dough is almost ready, knead it to finish on the table. It can still be a bit sticky.

Let the dough rise, covered, in a bowl for 30 minutes. (If you have one, use a shower cap instead of a tea towel)

Divide the dough into two and roll each into a log. Place them on a baking sheet and let them rise for another 30 minutes under a cloth. (If you have a baguette tray, let them rise on that)

Score each baguette and optionally brush with egg yolk or milk.

Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit) (fan), and bake the baguettes for 10 minutes.