1. Activate the yeast with the sugar in part of the lukewarm water.
2. Add the salt, the yeasty water and the remaining water to the flour.
3. Knead a smooth, elastic dough.
4. Cover and let it double in a warm place.
5. Shape it into a loaf and let it rise again in a proofing basket or on a tray.
6. Score the top and bake at 220°C, then at 200°C, until crusty.
7. Let it cool on a rack before slicing.
Tip: A bowl of water in the oven gives a crispier crust.
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