Put 3 cups of flour, yeast, sugar and water in bowl of stand mixer. Use flat beater to mix for about three minutes (or beat by hand with a wooden spoon).

Add salt and mix to combine. Now start adding flour, 1/4 cup at a time and mix well. When the dough starts to pull away from the side of the bowl switch to the dough hook. If you are making this by hand, turn it out onto a lightly floured surface and continue incorporating flour until the dough no longer sticks.

Knead by hand or machine for about five more minutes. The dough should be smooth, elastic and feel satiny to the touch.

Place the dough in a greased bowl and flip it over so the top is coated. Cover with plastic wrap and let it stand for 15 minutes. The dough should double in size.

Turn the dough out onto a lightly floured surface and divide in two (or more, if you want to make rolls) pieces. For baguette-type loaves, press into a rectangle. Fold the lower third over the middle and press the edge to seal. Then pull the upper edge over and press with the side of your hand, making a tight seam. Lightly roll the loaf with your hands to the desired length. Transfer to a backing sheet lined with parchment paper (No parchment? you could also grease it or cover with a sprinkle of corn meal)

Place a pan of water on the lowest rack of your oven and set the baking sheet with the bread on the middle rack. Now turn the oven on to 400° and close the door. Bake for about 30 minutes. The loaf should be light golden brown and sound hollow when you tap on the bottom.