In the mixer, combine yeast, sugar or syrup, and warm water. Let bloom for 5-10 minutes; proceed only it you see foaming action.

Add dry ingredients, including the lactic acid liquid. Stir to form dough. Knead @ speed 3-4 for 8 minutes until dough is smooth. Remove and knead it to shape into a ball.

If the dough is very stiff, cover it and let it rest for 15 minutes to relax. Then using just a few kneading motions, shape into a tight ball.

Place with the smoothest side up, on to your parchment-lined baking sheet. Cover with a damp, lint-free kitchen towel and let it rise for 90 minutes in a warm draft-free location. Check on the cloth periodically and re-dampen so it doesn't dry out.

At 60-75 minutes (before the loaf has fully risen), start preheating your oven to 400°F. Place a rack in the middle position, and one on the lowest position. Place a metal baking pan there.

At 80 minutes of proofing, set a kettle of water to boil. You will need 75ml of hot water when it's time to bake.

When your oven is fully preheated AND the loaf has fully risen, uncover and spray or brush liberally with water. When the water as absorbed, brush with oil.

Then create a "C" shaped slash with a sharp knife on top of the loaf (or slash pattern of your choice).

To bake, do the following at a brisk pace: Place the prepared loaf on the middle rack. While protecting your hand with an oven mitt, carefully pour 75 ml HOT water into the metal pan below the loaf before closing the oven door.

Bake for 30 minutes. Then increase the temperature to 425°F and continue baking for 10 to 15 more minutes. The ear of the loaf should be deeply browned; almost charred at the edges.

Allow to cool completely before slicing and enjoying!