In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let sit until foamy, about 5 minutes.
Insert dough blade. Process flour and salt on dough speed until combined, about 10 seconds. Combine yeast mixture and cold water. With machine running on dough speed, add liquid through small feed tube only as fast as flour will absorb it. Once dough cleans the sides of the work bowl and forms a ball, process for and additional 45 seconds to knead dough. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary.
Place dough in a lightly oiled or floured plastic food storage bag; squeeze out air allowing space for dough to rise. Let rise at room temperature until dough doubles in size and tests ripe, about about 50 to 60 minutes.
Shaping Rising and Baking
On lightly floured surface, roll or pat into a 12-x 7-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal; taper ends. Place on lightly greased baking sheet sprinkled with cornmeal. Cover; let rise at room temperature until doubled in size and indentation remains after lightly touching dough, about 40 to 50 minutes. Preheat oven to 425ºF 15 minutes before baking.
With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Brush with cold water. Bake until golden brown and loaf sounds hollow when tapped, about 30 to 40 minutes. Spray or brush with cold water several times during first 10 minutes of baking for a crisper crust. Remove from baking sheet; cool on wire rack.
