In a tall glass, pour the luke warm water with sugar and yeast. Give a mix and keep aside for the yeast to activate.

In a big bowl add the flour, salt, oil and yeast water. Using the back of a wooden spoon give it mix to form sticky dough.

Wet your hands with water and bring the dough together by folding the edges from all side. Repeat this a couple times then cover the bowl with a clear wrap. Place the bowl in a warm place. I prefer to place it in the switchoff oven with the lights on.

In 2 hours the dough should rise and double in volume. During this 2 hours, stretch the fold the dough a couple times or every 30 minutes. This will gain strength and make the dough very easy to fold.

The bread is best baked in a Dutch pan or any ovenproof casserole. Heat the pan as you preheat the oven to 450F.

Sprinkle little flour on the kitchen counter or a big chopping board. Drop the sticky dough, sprinkle little more flour on top. Using a bench scrapper or your hands fold the edges a couple times. Try to form a
rough round shape.

Take a parchment paper and sprinkle little flour on top then carefully transfer the dough to the parchment paper.

Place the parchment paper on the hot pan, cover the pan and bake it for 30 minutes.

Then remove the lid, brush little milk (optional) and place it back in the oven without the lid. Bake the bread for 15 minutes or until it looks golden on top.

Once done, lift the parchment paper and place it on a board.
Let the bread cool completely before you slice it.