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Make the water about 70°F (use a thermometer!). Add the water, sugar & yeast to the dough mixer bowl and whisk (by hand) until dissolved. Let sit for 10 minutes.
Add about half the flour and start the mixer on slow.
Once the ingredients have been mixed, add the salt.
Increase speed to medium and add the rest of the flour.
Continue to slowly add flour ½ cup at a time until the dough just cleans the sides and bottom of the mixing bowl.
Keep kneading until you can windowpane the dough.
Put the dough into a 4 Quart plastic bucket with a snap-on lid, and let rise in a cool place for about 8-10 hours, or until doubled in size.
After the dough has doubled in volume, remove it from the bucket, and gently fold it over on to a floured cutting board.
Portion the dough into quarters, and very gently form each into a loaf and allow to rise again until not quite doubled.
Place two pizza stones in the oven and preheat to 425° for at least an hour.
Generously dust two pizza peels with cornmeal. Make several diagonal slashes across the top of each loaf.
Heat a small cast-iron frying pan on the stove until very hot.
Transfer the dough from the pizza peels to the pizza stones in the oven, put the ice cubes in the hot frying pan, and place the pan on the bottom of the oven, then immediately close the oven door.
Bake for 30 minutes or until dark golden brown.