To get a rapid initial rise, use water about 130–135°F, 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 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.
↑This amount of yeast will result in a perceptible yeast flavor. To reduce this flavor, it is recommend to use no more than 1.05% active dry yeast, although you can expect fermentation time to increase somewhat. Further reductions will result in less yeast flavor and longer bulk fermentation times.