In a large mixing bowl, stir together the water, sugar and salt. Sprinkle with the yeast and let sit for a few minutes until it has all foamed. Stir together. Add the flour all at once and stir to combine. The dough will be sticky, and you may need to use wet hands to incorporate the last of the flour into it. Yes, really, wet hands -- this dough will stick like crazy to floured ones.
Transfer the dough to a large oiled bowl and cover. Set in a draft-free warm spot and allow to rise for at least one hour. It should double in size.
Transfer the dough to a floured board and roll into a rectangle. Hint: flour the dough and the rolling pin and keep a dough scraper handy. This dough will still be really sticky. Once rolled out, roll the dough into a log along the long side. Taper the ends.
Place the loaf on a greased parchement-lined baking sheet. Cover with a clean kitchen towel, and set in a warm, draft-free place to rise for at least an hour, or until doubled in size.
Preheat the oven to 400 degrees.
In a small bowl, stir together the glaze ingredients. Brush all over the loaf. Discard any unused glaze. Using a serrated knife, cut three diagonal slits in the top of the loaf.
Bake for 20-25 minutes, until golden.
Let cool before slicing and enjoying
Recipe by Sarah's Cucina Bella at http://sarahscucinabella.com/2015/01/22/homemade-rustic-bread-loaf-recipe/