Dissolve sugar in the lukewarm water and sprinkle yeast on top of the water sugar mixture. Allow the yeast to bloom for 10-15 minutes.
In the meantime, mix the 2 cups and 2 tablespoons of flour and salt together in a mixing bowl. Pour the yeast mixture in the mixing bowl and mix until combined with a wooden spoon. The dough should be soft and sticky.
Spray a large glass blow with oil and scrape the dough out onto a well-floured board. Oil your hand and shape the dough into a ball.
Place the dough into the oil bowl, cover with plastic wrap and let rise for approximately 2 hours. It should double in size. At this point you can store the dough in the fridge to allow for some fermentation or prepare it for baking right away.
When you’re ready to bake, allow the dough to come to room temperature if previously refrigerated.
Dump the dough out onto a well-floured board and shape it into a ball. Place it on a big piece of parchment paper and allow it to rise a second time for about an hour.
Preheat the oven and your bake ware to 450°F. I used a 5-quart ceramic baking casserole with lid.
When the oven is ready, remove the casserole and open the lid very carefully. Transfer the dough with the parchment into the casserole, replace the lid and put it back into the oven.
Bake for 25-30 minutes, remove the lid during the last 5-10 minutes to brown the crust.
Remove casserole from the oven and allow to cool on a wire rack before removing the bread from the casserole.