In a large bowl, stir lukewarm water and sugar, then sprinkle active dry yeast over the top. Let rest 5–7 minutes until it’s bubbly—think tiny suds on the surface.

Add bread flour and sea salt to the yeast mix. Stir with a wooden spoon until no dry patches remain. The dough will look ragged at first.

Turn the dough onto a lightly floured counter and knead for 8–10 minutes until it springs back when poked. If you prefer, use a stand mixer with the dough hook on low speed for 6–8 minutes.

Lightly oil the same bowl, return the dough, cover with plastic wrap or a damp towel, and let it proof at room temperature for about 1½ hours, until nearly doubled.

Gently deflate the dough and divide it into two equal portions. Roll each into a log about 14–16 inches long, tapering the ends slightly. Keep the seam side down.

Place loaves on a well-floured couche or parchment-lined baking sheet. Cover loosely and let rise 30–40 minutes until puffy. Meanwhile, preheat oven to 450°F with a baking stone or an inverted sheet pan on the center rack.

Using a razor blade or sharp knife, make 3–4 diagonal slashes on each loaf. Quickly mist the oven walls with water or toss a few ice cubes in a preheated pan on the bottom rack for steam—this gives you that signature crusty finish.

Slide the loaves onto the hot stone or pan and bake 20–25 minutes, rotating halfway, until the crust is deep golden. The interior temperature should reach about 200°F.

Transfer bread to a wire rack and let rest at least 20 minutes before slicing—this sets the crumb and keeps it from getting gummy.