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1
Dissolve yeast and sugar in warm water in a large bowl, let stand 5 minutes.
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2
Add 3 1/2 cups of the bread flour, wheat flour, semolina and salt to yeast mixture; stir with a whisk until well blended.
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3
Turn the dough out onto a lightly floured surface.
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4
Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tablespoon at a time, to prevent douogh from sticking to hands dough will feel tacky.
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5
Place dough in a large bowl coated with cooking spray, turning to coat top.
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6
Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size.
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7
(Test by pressing gently into dough. If indentation remains, the dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
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8
Divide into thirds.
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9
Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 16-inch rope on a floured surface.
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10
Place ropes on a large baking sheet sprinkled with cornmeal.
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11
Cover and let rise 40 minutes or until ropes are doubled in size.
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12
Uncover dough.
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13
Cut 3 slits in top of each rope.
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14
Preheat oven to 425u00b0F.
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15
Throw water onto floor of oven (avoiding heating element).
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16
Place baking sheet in oven.
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17
Quickly close oven door.
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18
Bate at 425u00b0F for 30 minutes or until loaves are golden brown and sound hollow when tapped.
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19
Remove from pan, and cool on wire racks.
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20
Cut each loaf into 12 slices.
