...with the proper humidity holes.
you will have to get a measuring cup that shows the metric.
6 dl warm water (believe this is a little more than 2 cups)
25 grams yeast (she says this is half a packet in sweden--i'd use a whole one for good measure in the US, might be wussy yeast)
2 tsp. salt
1,3 dl bread flour (i think she means kilos here--so that's 2+ pounds of flour)
mix it together, let it rise at least 2 hours. knead it again and put it on the baking sheet. let it "rest" 15 minutes, then bake it at 250-275 (that's C and it's a pretty hot oven) for 15 minutes. then, turn down the heat to 150 C and bake another 30-40 minutes--you'll know it's done when it's hard and crispy on the underside--you can tell if you knock on it.
i don't think you can go wrong with this.