Step 1:

1. In a bowl, mix the water, yeast, and sugar.

2. In a plastic container that has a lid, put the flour and salt; mix. If you want to add the different additions to flavor the bread, add it now. Pour the water with the yeast and sugar into the flour, and mix for a minute or two. The dough will look like it isn’t all combined, and it will be sticky. That is ok.

3. Close the container with the lid. Put a towel over it, and leave it on the kitchen counter (not in the refrigerator) for 8 to 15 hours.

Step 2:

1. Flour your work surface generously. Using a well-floured spatula, remove the dough from the container to your work surface.

2. Turn the dough with the flour side up; fold edge to edge twice. Turn and fold, edge to edge, twice more. Divide the dough. Shape into 3 baguettes, depending on their size, or into two smaller round or loaf artisan bread.

3. Place parchment paper on a baking sheet; dust it with flour. Transfer the baguettes, or bread, onto the baking sheet. Cover with a towel; allow to rise for 30 minutes.

4. Preheat oven to 415 degrees Fahrenheit or 212 degrees Celsius. Place a turned-over sheet pan in the middle part of the oven. Add another pan at the bottom of the oven, with water, to create steam.

5. After the dough has risen for 30 minutes, remove the towel. Cut elongated slashes with a sharp knife on the top of the dough.

6. Transfer the bread with the parchment paper (not with the pan--watch instructional video) to a preheated oven (not the pan with the water) and bake for 30 to 40 minutes depending on the size of the bread.

7. Serve hot, and enjoy. (You can freeze the bread when it cools down, and then heat for a little to serve.)