Activate the Yeast: In a small bowl, combine 1 cup of warm water with 1 tablespoon of sugar and 2 teaspoons of yeast. Let this mixture sit for 5-10 minutes until it becomes frothy.

Mix the Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt. Make a well, pour in the activated yeast mixture.

Form the Dough: Stir the mixture until a shaggy dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic.

Let the Dough Rise: Place the kneaded dough into a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.

Prepare for Baking: Preheat your oven to 450°F (232°C) and place a baking stone inside.

Shape the Dough: Punch it down, transfer to a floured surface, shape it into a round loaf, and place it onto a cornmeal-dusted parchment-lined baking sheet.

Second Rise and Score: Cover and let it rise for an additional 30 minutes. Use a knife to score the top.

Bake the Bread: Bake for 25-30 minutes until golden brown and sounds hollow when tapped.

Cool and Enjoy: Remove from the oven, let it cool on a wire rack before slicing.