Lightly spray an 8½x4½-inch loaf pan with baking spray with flour; sprinkle with cornmeal or semolina flour.
In a large bowl, whisk together bread flour, sugar, salt, yeast, and baking soda.
In a small bowl, whisk together ⅔ cup (160 grams) water, warm milk, and oil. Add milk mixture to flour mixture, stirring just until combined. Cover and let stand at room temperature for 15 minutes.
Preheat oven to 400°F (200°C).
Using a rubber spatula, fold dough onto itself a few times until dough is more elastic. Spread dough into prepared pan, and flatten top with wet fingertips. Sprinkle cornmeal or semolina flour onto dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough almost fills pan, 25 to 30 minutes.
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, covering with foil during final 5 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.