Combine water and sugar in a mixing bowl, sprinkle in yeast and let stand for about 10 minutes, or until yeast is dissolved and creamy.
Using electric mixer, gradually beat in 3 cups of the flour, skim milk powder and salt; beat until smooth, about 3 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make a stiff dough.
Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place in lightly greased bowl, turning to grease all over, cover with plastic wrap and let rise for 2 to 2 1/2 hours or until almost tripled in bulk.
Punch down dough; cover and let rise for for 1 to 1 1/2 hours until doubled in bulk.
Grease two heavy baking sheets or baguette pans and dust with cornmeal; set aside.
Punch down dough; turn out onto floured surface and knead into a smooth ball. Divide dough into 4 equal pieces; roll each into a rope about 14 inches long. Place 2 ropes at least 4 inches apart on each prepared baking sheet.
Dust tops with flour, cover with dry tea towel and let rise for about an hour, until doubled in bulk.
15 minutes before baking, place inverted baking sheet on middle rack of 425 oven. Place cake or pie plate on bottom rack.
Just before baking only 2 baguettes at a time, pour 1 cup of water into pan. Using serrated knife, cut 3 long diagonal slashes about 1/4 inch deep inot each baguette.
Place baking sheet with baguettes on inverted baking sheet and bake for 20-25 minutes or until golden brown and bottom sounds hollow when tapped.
Remove to wire rack and let cool. Repeat with remaining baguettes.