Mix dry ingredients and three quarters of the water in a stand mixer using the dough hook. This time I heated the water a bit to help the bread rise.

Continue mixing on low speed, slowly adding the remaining water until a dough forms on the dough hook and the sides of the bowl are clean. Continue kneading on slow-to-medium speed for 7 minutes.

Remove the dough from the dough hook, and transfer to an 8x8 inch square baking pan which has been oiled on the inside. Flip the dough to coat on all sides with oil. Flatten the dough into the shape of the baking pan, and allow it to rise for 1 hour or until doubled in size.

After it rises, turn the dough out onto a floured surface and make three parallel cuts dividing the dough into four loaves. Flatten each dough log slightly, then fold the long sides toward the middle and press the seam until it seals. My loaves were already about 12 inches long, so I moved them carefully to a parchment lined baking pan.

Cover again and let the loaves rise for another hour, or until doubled in size.

Preheat your oven to 400°F, and place a pie pan on the bottom rack. My convection oven automatically reduced the heat to 375°F because I was using convection (fan in British).

Before you put the bread in the oven, pour about ¾ cup of hot water into the pie pan to create steam which will help create a crunchy crust.

Bake the bread for 25-28 minutes.