Preparing the Starter

1. Dissolve yeast and sugar in warm water.
2. Let sit for 5-10 minutes until foamy.
3. Beat in 1 cup of flour to form a sponge. Cover and set aside in a warm area to rise for about an hour.

Making the Bread Dough

1. Mix the risen sponge with 2 cups flour, salt, and about 1 cup of tepid water.
2. Knead on a floured surface for 5-7 minutes until smooth and elastic. The dough should be soft and slightly sticky.
3. Place in an oiled bowl, cover, and let rise at room temperature for 1-2 hours.

Baking

1. Preheat the oven to 425°F (218°C). If using a baking stone, place it on the lower third rack.
2. Once the dough has risen, shape it into a loaf. Score the top with decorative slashes.
3. Bake for 30-35 minutes, rotating halfway through, until the internal temperature reaches 200-210°F (93-99°C). The crust should be golden brown.
4. Cool for at least one hour before slicing.