2cups+2 tablespoons all purpose flour (divided)(250 grams)
1teaspoonactive dry yeast
3/4cup+ 2 tablespoons lukewarm water (100-105F / 40C)(200 grams)
In a large bowl whisk together 2 cups of flour, the yeast and sugar, make a well in the middle and add the water, mix with a fork, when almost combined add the salt and mix to combine. Sprinkle the top of the dough with 2 tablespoons of flour, cover the bowl with plastic and let rise in a warm draft free area for 3 hours.
Place the dough on a floured flat surface and fold one end into the middle and the other end on top (like an envelope - see photos), flip the dough over and with floured hands and the help of a metal spatula place the loaf on a lightly floured parchment paper lined cookie sheet, sprinkle the loaf with a little flour, cover lightly with plastic wrap and let rise 1 1/2 -2 hours in a warm draft free area until doubled in bulk.
Place an empty oven safe pan in the oven and pre-heat the oven to 425F (220C).
Pour one cup of boiling water in the pan and quickly add the loaf (be very careful), bake for approximately 15-20 minutes. Immediately move to a wire rack to cool. Enjoy!
To tell if the bread is done, knock on the bottom of it and there should be a hollow sound or you can take the internal temperature, it should read 190F (88C).