Ingredients:

• 2 cups warm water (114°F)
• 1 Tbsp active dry yeast
• 2 tsp granulated cane sugar
• 4-5 cups all purpose flour, spooned and leveled
• 1 cup bread flour, spooned and leveled
• 2 tsp kosher salt
• Olive oil, to oil the bowl

Instructions:

1. Stir together yeast, sugar, and warm water in a small bowl. Let the yeast do it’s thing until foamy, about 5 minutes.
2. In a large bowl, whisk together 2 cups of the all purpose flour, and cup of bread flour with the salt. Using a wooden spoon, stir in foamy yeast mixture. 
3. Add remaining flour, ½ cup at a time, stirring with a wooden spoon. Once it becomes too stiff to stir, turn the dough out onto a lightly floured surface. Knead and continue adding flour until the dough is smooth and no longer sticky.
4. Oil the bowl, and roll the dough on all sides until evenly coated. Cover with plastic wrap or a clean damp towel. Allow to rest 20 minutes.
5. Turn the dough back out onto a lightly floured surface. Divide in half. Roll out half into a rectangle, about ½-inch thick. Starting on the long side, roll dough into a cylinder. Fold ends under and pinch seams to seal. Place on a large parchment lined baking sheet. Do the same for the other half of the dough. Lightly brush a little more olive oil over the dough. Cover with plastic wrap or a damp clean kitchen towel. Allow to rise 1 hour.
6. With a very sharp knife, Slice 3 or 4 slits diagonally across each loaf. Bake in a preheated oven for 18 to 20 minutes. Cool completely on a rack before slicing.

Makes 2 loaves