Place the water, sugar, yeast, and 500 grams (4 cups) of flour in the bowl of a stand mixer with the paddle attachment. Mix at low speed until smooth and sticky.
Add the salt and oil, and mix for a few seconds. Change the paddle attachment to a dough hook. Increase the speed to medium-low and start to knead while adding the remaining flour gradually.
Continue kneading - after 4 minutes, the dough will start to pull away from the bowl but still tacky and sticky with a uniform appearance. After 7-8 minutes, the dough pulls away from the sides and bottom of the bowl and the dough will have a compact form that feels soft and tacky but not sticky, stretchy and elastic-like that bounces back from a gentle touch of your second finger.
Take the dough out from the bowl and knead using the heel of your hand for a few seconds to help you form a smooth round ball. Transfer into a large oiled mixing bowl and roll the dough to coat with oil. Cover with plastic wrap and seal, and then place proof undisturbed for 1-hour or until the size is doubled.
Remove the plastic cover. With your first three-finger of both hands, gently and carefully pull the farthest sides away from you and fold towards the center. Rotate the bowl into quarters and repeat until the fourth fold.
Turn out the dough into a lightly floured work surface and divide it into two equal pieces. Gently pat the dough while shaping into a thick rectangle, approximately 13 inches by 9 inches. Roll the dough from the long side pressing tightly to remove air pockets. Pinch the end to seal. Repeat with the other dough.
Transfer the dough into the lined baking sheet. Using a sharp knife create a few slashes as you please. Cover lightly with plastic wrap or a dishcloth and let it proof for 40 minutes or until the size is doubled depending on your room's temperature.
Preheat the oven to 375°F and bake for 30 minutes, rotating the pan halfway through the baking time. Transfer the long loaves of bread into a cooling rack to cool.