In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.

Once frothy, add all-purpose flour and salt. Stir with a wooden spoon until a rough dough forms.

Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled.

Gently punch down the dough, shape into a loaf, place on a cornmeal-dusted baking sheet, and let rise for 30–45 minutes.

Preheat oven to 450°F and place a shallow pan of water on the bottom rack.

Score the top of the loaf and bake for 25–30 minutes until deep golden brown.

Remove from oven and cool on a wire rack for at least 30 minutes before slicing.