• In a large bowl, sprinkle the yeast and sugar over the top of the warm water. Let this stand for about five minutes while the yeast gets happy and foamy. (Note: if using a stand mixer, do this in the stand mixer bowl but don't use the mixer yet!)
• Add 1 cup of flour and 1 Tbsp table salt to the yeasted water. Mix with a wooden spoon.
• Add 4 cups of flour one cup at a time to the liquid, mixing briefly with a wooden spoon between additions just until incorporated. Mix together just until all the flour is wet and you have a shaggy looking dough. (Do this part by hand, not in the stand mixer)
• Add the extra flour only if the dough is very wet and sticky, and only 1/4 cup at a time.
• Let rest for 10 minutes before kneading.
• Put the bowl in the stand mixer and knead with the dough hook on low speed for 8 minutes. (Or knead by hand on a lightly floured surface, which will take a little longer). Do not over-knead; more is not better! If it starts to feel tough instead of fluffy, it's too much kneading.

First Rise:

• Place the dough in a lightly oiled bowl. If it is wet and sticky at this point, it's okay. Cover the bowl with plastic wrap and keep warm until the dough doubles in bulk, about 1 hour. (If in doubt go to the next phase)*

Shaping and Second Rise:

• Punch down the dough gently with your knuckles.
• Clear a space on a counter or cutting board, and spread a handful of flour on the surface. Pour the dough onto the flour. You may need a silicone spatula to help scrape the dough out of the bowl if it's on the wetter side.
• Sprinkle another small handful of flour on top of the dough so it is not sticky and it's easy to move around.
• Cut the dough in half and shape into two equal-sized loaves.
• Place the loaves into two metal loaf pans. Cover each pan loosely with plastic wrap.
• Let rise in a warm place for another 45 minutes. (Start heating the oven at 30 minutes)*
• If using the boiling water method (see below), start some water boiling in a pot or kettle.

Bake it:

• Preheat oven to 500 F.
• Deeply slash the tops of the loaves 3 or more times diagonally with a sharp knife. (optional: brush the tops with cold water, it helps the bread rise in the oven)
• Place a metal roasting pan on the bottom of the oven and carefully fill it 1" deep with boiling water OR have a spritz bottle full of water ready. (both are optional but doing one of them will improve the crust texture)
• Slide pans into oven. If using a spritz bottle, quickly spritz the door and bottom of the oven about ten times, then close the oven quickly to trap the steam.
• IMPORTANT!!! Immediately reduce the temperature to 425 F.
• Bake for 25 to 30 minutes, until the loaves are golden brown and the bottom sounds hollow when tapped.
• Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.

Storage:

• Let the bread fully cool before wrapping it in plastic wrap or putting into a bread bag. If you won't use both loaves within a few days, put one into a freezer bag and pop it into the freezer.