1 1/2 Cups Warm Water	3 3/4 Cups Bread Flour
1 Tbsp Yeast	1/2 Cup Water, For Oven
1 Tbsp Sugar	Glaze:
1 1/2 Tsp Salt	2 Tbsp Water
1 Tbsp Olive Oil	1/2 Tsp Salt
1 Tsp Lemon Juice

Combine warm water, yeast, sugar, oil, lemon juice and salt and allow yeast to bubble up. Add flour 1 cup at a time until all ingredients are combined. Knead dough until dough is smooth and elastic. Spray bowl with Pam or grease with oil. Place dough in bowl. Cover and let rise until doubled in size. Remove from bowl and divide into two. Take one half and roll out on lightly floured surface and roll out into a rectangle ( the longest length being almost the length of your cookie sheet) Once it's rolled out roll longest side to longest side to make a long loaf. Place on greased cookie (or cookie sheet with corn meal sprinkled on it). Repeat with other half. Cut 5-6 small slits diagonally across length of bread. Cover with bread cloth and let rise until doubled in size. Preheat oven to 400°F while dough is rising. Place oven safe dish with water into oven on the side or below the bread. This will create steam that will help the bread to have a crunchy crust.
Once the dough has risen, brush with glaze. Bake in oven for 20 minutes or until golden brown.