Add the water, sugar & yeast to the dough mixer bowl and whisk (by hand) until dissolved. Let sit for 10 minutes.

Put the dough hook on the mixer, 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.

Keep kneading for another 5 minutes then transfer to a 4 Quart plastic bucket with a snap-on lid, and let rise in a cool place (about 50°–60°) for 12 hours, or until doubled in size.

When doubled, reach into the bucket, grab one side of the dough, give it a quick pull until it’s about 3x the length it was, and fold it over. Rotate 90° and repeat until you have done this 4 times.

Let rise again until double.

Generously flour a cutting board and dump all the dough from the bucket onto the board.

Cut dough into two pieces, form each piece into a loaf shape and place on a pizza peel dusted with corn meal for the final rise, dust with a little cornmeal and cover with plastic wrap.

Put pizza stone or baking steel into the oven and preheat to 425°F for at least an hour.

Once it’s almost doubled in size, slide each loaf into the oven and make some slashes across the top with a very sharp knife, lame or razor blade.

Add 2 cups of hot water to a small pan and place on the bottom of your oven.

Bake for about 30 minutes, or until golden brown and sounds hollow when thumped.