In a standing mixer using bread hook, add flour, sugar, salt and yeast. Add 2 T canola oil to 2 1/2 cup of water. With mixer going on low speed, slowly add in water and continue until dough begins to come off sides of bowl. Add the additional 2 T canola oil to separate bowl and coat bowl with oil. Add ball of cough to this bowl, cover and let rise. Usually, 2 hours - sometimes I let it rise longer and sometimes shorter. After the dough rises, roll dough out on a flour surface to 1/4-1/2 inch thickness - cut into three equal portions and roll tightly into baguette shapes. Seam sides down, place with on greased cook sheet or baguette pan - in the top of each baguette -slice several grooves about 1/8 in deep. Brush with milk and sprinkle with kosher salt. Bake in 400 degree preheated oven for 25-30 minutes. When you remove from the oven -remove from pan and place on a cooling rack. Once cool the baguette can be wrapped tightly in plastic wrap and frozen. When ready to use from freeze, let sit out for 20 minutes then place in 300 degree preheated oven for about 15 minutes.