In a large mixing bowl, combine 1 ½ cups of warm water (around 110°F) with 1 tablespoon of sugar and 2 ¼ teaspoons of active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.

Once the yeast mixture is bubbling, add 4 cups of all-purpose flour and 2 teaspoons of salt. Mix until a rough dough forms.

Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.

Once risen, punch down the dough gently, shape it into a loaf, and place it on a baking sheet dusted with cornmeal.

Cover the shaped loaf loosely with a towel and let it rise for 30-45 minutes.

Preheat your oven to 450°F, and place a shallow pan filled with water on the bottom rack.

Score the top of the dough with a sharp knife to allow steam to escape.

Bake for 25-30 minutes until golden brown and hollow when tapped.

Remove from the oven and let cool for at least 15-20 minutes before slicing.