Mix 2 tbsp (30 ml) hot water, sugar, salt and yeast. Stir and let stand for 15 minutes in a warm place.
Make a well in the flour, add the yeast and add the remaining water. Gradually Knead a soft dough. Transfer the dough into a greased bowl.
Cover with fresh foil and store in the refrigerator for 6-8 hours. Put baking paper in the tray. Divide the dough into 4 parts, forming oblong baguettes.
With a sharp knife, make small incisions on the lateral surface. Sprinkle with seeds, arrange them in the tray and leave to rise again.
Put the baguettes to bake in a moderately hot oven until ready, initially at lower degrees.