Turn oven to lowest temperature. Put flour in oven and heat for about 10 minutes, then turn the oven off.
Pour flour, salt, yeast and sugar into a large mixing bowl and stir well. Then pour water, but not all the amount at once, since the exact amount of water depends on the type and the quality of flour. Stir the mixture with a wooden spoon to compact, then with your hands.
When the dough no longer sticks to your hands (you can manage it by adding water and flour) remove the dough from the bowl and place it on the worktop. Knead the dough with your hands for about three minutes, then return it to the bowl and cover with a plastic wrap that you’ve previously greased on the bottom. Leave the dough to rise, at room temperature for about 2 hours, until it is about double its original size. After resting, knead dough again for about two minutes.
If you want to get small crispy crust breads, divide the dough in half, otherwise, if you want to make one large bread, leave the dough in one piece. Place the dough on the table, spread it a little bit, and fold one edge of dough toward the middle, then another edge over it. Place in bread pan, sprinkle a little flour on top, and all put inside the plastic bag, and leave there for about 1 hour at room temperature, until the dough has risen a little over the edge of the pan. Meanwhile, heat the oven to 230 degrees.
If you are making a small loaves of bread, bake them for about 30-40 minutes, or 35-45 minutes for the large loaf. After that, remove the bread from a pan and place on a clean dish towel. You can check if your bread is done by tapping its bottom. If it sound hollow, it’s done. Then return bread into the oven for another 5 minutes, but this time turn loaf upside down and place on the oven grids without pan. You are doing this to make both sides of bread deliciously crunchy.
Cool the bread (the best way to cool the bread is to leave it on a wire grid).
