2 cups warm water (not over 110 degrees farenheight)
5 1/2 to 6 cups All-Purpose Flour
Cornmeal or flour for dusting
In a large bowl mix together yeast, sugar, salt, and water. Let this stand until the yeast is fully dissolved and mixture starts to foam and bubble.
Gradually add the flour to the liquid and mix throughly until dough pulls away from the sides of the bowl.
Turn the dough out onto a floured surface. Knead it: Fold the far edge of the dough back on itself and towards you. press into the dough with the heels of your hands and push away. After each push, rotate 90 degrees. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl. Knead the dough again for 2-3 minutes.
Let it rise: Return the dough to the goal and turn it over once to grease the top. Cover it with a damp towel and keep warm until the dough doubles in bulk, about 1-2 hours.
Preheat oven to 400 degrees.
Shape it: Punch down the dough with your fist and briefly knead out the air bubbles. Cut the dough in half and shape into two Italian or French style loaves. Place the loaves on a pizza stone and generously sprinkle with cornmeal. Let the loaves rest for 5 minutes.
While you are letting the loaves rest, boil some water in the pan to fill approximately 1" of the bottom of a roasting pan.
Lightly slash the tops of the loaves 3 or more time diagonally and brush them with cold water.
Place a roasting pan on the bottom of the oven filled with 1" of boiling water. Place pizza stone on the shelf above. Bake at 400 degrees for 35 - 45 minutes, until the loaves are golden brown and sound hollow when tapped.