You will need a mixing bowl, a table spoon, a flat floured kneading surface, baking parchment and a baking sheet or a greased or buttered baking pan (ceramic or metal), an oven, and all of the above ingredients.
Mix the sifted flour and salt together in the mixing bowl. (You may also add dried herbs such as parsley or rosemary, seeds or rolled oats, or bits of sun-dried tomatoes, oil-cured olives, or crumbly cheese).
Add the yeast and sugar to 1.5 cups of filtered water–let this concoction sit until bubbly, about 10 minutes. When bubbly, add it to the flour mixture, stir well, and add more water slowly until a thick dough appears.
When there is good consistency, drop the dough onto the flat floured surface and knead briefly. Folding, stretching, and tucking are common kneading methods. The end result should be a tight ball of dough with a flat bottom.
Place the ball of dough back into the mixing bowl, cover it with a clean towel, and let it rise until it is puffy and can be pierced with the fingers to deflate it, between 30-45 minutes. The dough should be at least twice as large as it was before it rose.
Once the dough has risen and has been deflated, drop it onto the floured kneading surface and knead it for 2-3 minutes, then shape it into a round or oblong loaf and place it on baking parchment on a baking sheet (or place it into a greased or buttered baking pan) to proof. (Olive oil burns, so best not use it). Score the top of the dough with a sharp knife or razor blade to prevent the yeast gasses from making the bread lopsided as it cooks. Dust the top of the dough with a small amount of flour. Heat the oven to 425 degrees Fahrenheit (This is your dough proofing time, between 10-20 minutes–the dough will nearly double in size).
When the desired temperature is reached, put the dough into the heat for 30 minutes, never opening the oven. When 27 minutes has elapsed, pull the bread out, drop it onto a clean surface, and cover with a clean towel until cool enough to cut.
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