Into the bowl of a stand mixer fitted with a paddle attachment add the dry ingredients.
Turn the machine on its lowest setting and pour in the liquids.
Set a time for 6 minutes and add more water if needed, you are looking for a gloopy smooth dough that pulls away from the sides of the bowl in thick strings.
Grease two loaf pans and divide the dough between the two, I find it helps to use a spatula dipped in water to prevent things from sticking.
Cover loosely with a tea towel and rest for 1 hour, check it after 45 minutes, if the bread is toughing the towel remove it, it becomes a sticky disaster if it touches the towel. The loaf is ready to bake when it doubles in size.
Preheat the oven to 425F and bake for 20-25 minutes.
For best results let it cool completely before slicing, toast and serve with butter.