In a 4-liter bowl (16 cups), mix the flour, yeast, and salt.
Mix the sugar, milk, and warm water, then pour the preparation over the flour.
Mix until the ingredients are moist.
Pass your hand over the sides of the bowl and fold the dough towards the center 40 times.
The dough will be sticky.
Cover the bowl with plastic wrap and let the dough rise at room temperature (72 F / 22 C), away from drafts, for 2 hours, until it almost reaches the edge of the bowl and has the texture of a sponge.
After 2 hours, either shape your breads to bake them, or reserve your dough in the refrigerator for up to 3 days.

Shaping: Flour the work surface and place the dough on it.
Cut the dough into 16 equal pieces.
Form balls of dough, taking care to smooth the top and bring the folds under.
Place the balls of dough on cookie sheets lined with parchment paper, spacing them 1 inch (2.5 cm) apart.
Cover with a clean cloth and let rise for 40 minutes.

Preheat the oven to 400 F (200 C) and place a rack in the middle of the oven.
Place another rack under the middle rack and place a pan of water on it.
The oven should be preheated for 30 minutes.

Before baking the breads, brush them with the egg-water mixture and sprinkle with sesame seeds.
Bake the breads and just before closing the oven, spray the walls with cold water to give a “steam boost”.
Bake the baguettes for 20 minutes or until the crust is golden brown and a digital thermometer inserted into the center indicates at least 190 F (90 C).
Remove from the oven and let cool on a cooling rack.