To get a rapid initial rise, use water about 130-135°F, and pour into bowl with yeast mixed with initial flour and salt and start mixing.
All rising should be in a warm place, like near the refrigerator.
A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the the baking sheet on) will give a good "spring" or quick rise when the loaves are first placed in the oven.
For even crispier crust, brush each time with plain water.
↑Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. 7.25 cups flour presumed as all purpose. Egg size presumed as large.