1. In the bowl of a stand mixer, add all ingredients. Knead on medium low speed for 5 minutes. Transfer dough to a lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap.

2. Preheat oven to 100F. Once the oven reaches this temperature, turn the oven off. Place dough in warm oven and allow to rise for 30 minutes. Alternatively, you can allow dough to rise at room temperature for 1 hour.

3. Punch dough down and turn out onto a floured surface. Divide into two pieces, or leave as one piece for a large loaf of Italian bread. Shape the dough into a batard. Fold the top two edges of the dough inward, to create a triangle top, then pinch together to seal. Starting at the top of the triangle, roll the dough into a log, onto itself. If the log is short, you can roll into a longer log. Tuck the ends of the bread underneath the loaf and pinch to seal the dough together.

4. Brush or spray the dough with water, then roll in sesame seeds (if desired). Transfer to a parchment paper lined baking tray or baguette tray, seam side down. Cover with plastic wrap.

5. Preheat oven to 100F. Once oven reaches this temperature, turn oven off. Place covered dough in warm oven for 15 minutes. Remove from oven. Alternatively, you can allow dough to rise at room temperature for 30 minutes.

6. Preheat oven to 450F. Make sure you have two racks in your oven, one directly below the other. Add 6 ice cubes to an 8×8 or small baking dish.

7. Score the loaf, then spray with water (this helps to create a better rise in the crust). Place the bread in preheated oven and place the baking dish with the 6 ice cubes on the rack directly below the bread. Close the oven door quickly. Bake for 10 minutes at 450F, then lower oven temperature to 400F and bake for additional 10-15 minutes, or until golden brown. Allow bread to cool for 1 hour, then slice and enjoy!