Before - The Old View from the Foyer

After - The New View from the Foyer

After - The New Cooktop and Hood

Before - The Old Window

After - The New Overhead and Cable Lighting

After - The View of the New Windows

Before - The Old View from Window

After - The New View from Window

After - The View of the Two New Sinks

430 grams bread flour (about 3c)
345 grams warm water (about 1 5/8) better more than less
1/4 t instant ( if using reg you will need to dissolve in water 1st)
1 1/2 t salt ( reg not kosher)
Mix flour yeast and salt. Add water and stir till blended. Dough will be shaggy and sticky. Cover with plastic wrap and leave at 70 degrees for 12-18 hrs. We find that 15 or so makes a better bread.
Lightly flour a work surface and do a "french fold" 2 x. Cover with plastic and leave 15 min. Using just enough flour to keep from sticking shape into a ball and place seam side up in a basket lined with a floured linen towel....not terry cloth . Let rise 2 hrs till double.
preheat oven and baking pot ( Le Creuset) for 30 min at 450. Carefully remove pot from oven and place bread gently into pot seam side down. don't worry if it seems to deflate. Will rise up again as baking. Cover with lid and bake 30 min. Uncover and bake 15-30 min till internal instant thermo reads 205-210 no more .

and yes it will really change things if you add sugar. It will rise a lot faster . Also the crust will darken way more since it has more sugar to caramelize. Good Luck ! c