In a large plastic or wooded mixing bowl, add the water, yeast, and sugar. Stir and let stand for about 5 minutes to bloom the yeast.

Sift together 2 cups of flour with the salt. Add to the yeast and combine. Mix to a smooth consistency.

Cover with plastic wrap and set bowl in a warm place away from any drafts for 30 minutes. The starter will develop gas bubbles and more than double in size during this process.

Sift the other four cups of flour and hold aside.

Add small amounts of the sifted flour to the starter until a soft dough is formed. The dough will be sticky

Turn out on to a heavily floured surface. Begin to knead the dough adding a cup of flour at a time until the dough no longer sticks to the board.

Depending on humidity and temperature, you may use more or less flour than called for. Knead dough for about 10 minutes working in flour as you go. You want to end up with a ball of dough that is elastic and no longer sticks to your hands or the surface.

Spray a large bowl with cooking spray. Place the ball of dough in the bottom and turn once to coat lightly with the oil. Put the dough in a warm, draft free place to rise (72° F to 80° F). Cover with plastic wrap. Allow to dough to double in size, usually about 2 to 2½ hours depending on temperature.

Punch down the dough to force out air bubbles.

Remove the dough and place on a lightly floured surface. Knead the dough a few times. Divide the dough in half to form two loaves of bread. Form the dough into two balls, cover with a towel, and allow to relax for 10 minutes

Working with one half at a time, roll the dough out into a rectangle about 14″ x 9″ or about one half-inch thick.

Starting along the long edge roll the dough into a log.

Pinch the seam together to close.

Fold the end in and pinch the edges to seal.

Place the formed loaves on a parchment cover baking sheet. (You can dust the baking sheet with corn meal if you prefer). With a sharp knife make three diagonal cuts about one half inch deep.

Place the loaves in a warm, draft free place and cover plastic wrap to prevent a skin from forming.

Allow bread to double in size, about 45 minutes to 1 hour. (Rising times vary widely because of temperatures and humidity, so best thing is to watch for the size of the loaves more than the clock).

While the dough is in its final rise, move racks to center of oven and heat to 425º F.

Place the bread in the oven. Using a spray bottle of water, spritz the door before you close it. (Steam combined with the blast of heat gives the bread its color and crisp crust).

Bake for 25 – 30 minutes or until golden brown.

Remove the bread from the oven and place on wire racks to cool. If the bread is properly baked it will sound hallow when you knock on the bottom.

Resist temptation, and allow the bread to finish developing for about ten minutes before cutting into it. It will still be warm enough to melt butter and make everyone happy.