Step 1: Activate the Yeast

In a small bowl, combine warm water and sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until it becomes frothy and bubbly. If your yeast doesn’t activate, start over with fresh yeast and ensure your water isn’t too hot.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and stir until the dough starts coming together. If using olive oil, add it at this stage. Mix until a rough, sticky dough forms.

Step 3: Knead the Dough

Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for 5–6 minutes on medium speed.

Step 4: First Rise (Proofing)

Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour, or until doubled in size. If your kitchen is cold, place the bowl in a slightly warm oven (turned off) for better proofing.

Step 5: Shape the Loaves

Punch down the dough to release air. Divide it into two equal parts (or four for baguettes). Roll each portion into a rectangle, then tightly roll it into a log, tucking in the edges. Place the shaped loaves on a parchment-lined baking sheet.

Step 6: Second Rise

Cover the loaves with a towel and let them rise again for about 45 minutes, until puffy.

Step 7: Prepare for Baking

Preheat your oven to 450°F (230°C). Place a baking dish filled with ice cubes on the lower rack—this creates steam, giving the bread its signature crust.

Step 8: Score and Bake

Use a sharp knife or razor blade to make 3–4 diagonal slashes on top of each loaf. Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Step 9: Cool and Serve

Let the bread cool on a wire rack for at least 15 minutes before slicing. Enjoy fresh or store for later!