Instructions: Add 1/4 tsp sugar to 1/2 cup warm water and stir in the yeast.

Measure the flour into a mixing bowl . Dissolve the salt in the remaining water, then add the water to the flour, and add the yeast. Add water if necessary to make dough, then mix well and knead for about 10 minutes

Turn the dough into a heavy crockery bowl but DO NOT oil the dough or bowl; it isnt necessary.

Raise the dough fairly cool, 65 to 70 degrees Fahrenheit for the first four hours. Deflate by going around the bowl gently pushing the dough in using a moistened spatula. Remove the dough and turn it over for the second rising.

Punch down and knead another 7 minutes. Let dough rise but this time at 75 to 80 degrees t for about two hours. Deflate the dough again, and cut it in half. Shape each half into a ball being careful not to tear the gluten skin on the dough. Bakes much better on tile or in flowerpot bottom (works just fine). Let rise about 45-55 minutes at about 90 degrees. Looks like it doesnt rise, but it will in the oven. Preheat the oven to 500 degrees F.

Put the proofed loaves into the oven and turn it down to 450 degrees. Twenty minutes later turn down again to 400. Bake about another hour at 400 degrees. Turn part way through if your oven heats unevenly . The crust is supposed to be very dark - it is burned a little on the outside but will extend nearly half an inch into the bread. The crumb should be stretchy and airy with large holes similar to a sourdough.

NOTE: Constructed a raising oven out of a cardboard box, dimmer switch and lightbulb socket. I heat with a 40-watt bulb and read the temperature in the box by sticking my instant- read cooks thermometer through a small hole for the purpose; I just leave the thermometer in the box for the duration. While this may seem a little overzealous, it is not hard to construct and pays immense dividends in repeatability. For humidity control I rely on a doubled dish towel moistened and covering the dough bowl.

NOTES : Here is a good recipe for a delicious white bread with a great crust. Takes a little extra time, but it is worth it.

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