Place the flour, yeast, sugar and salt in the bowl of your stand mixer and mix on low speed until combined.

Add the water - mix on low speed for 1 minute and medium for 6 min. Dough should form a ball and pull away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 45 minutes.

Punch down the dough and turn forming it back into a ball, cover and let rise another 45 minutes or until doubled in size.

Remove the plastic wrap, punch down and divide into 2 rectangular pieces.

Flatten the dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough (seam side down) on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 35 minutes or until a hollow thud is heard when you tap the bread on the bottom. Allow the bread to cool slightly before serving.