In a bowl, mix the warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until it’s frothy.

In a large mixing bowl, combine 3 cups of flour and salt. Stir to evenly distribute the salt throughout the flour.

Once the yeast is activated, pour it into the flour mixture. Stir until the dough comes together; it should be sticky and shaggy.

Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Gently flour your work surface and turn the dough out. Fold it a few times to release air, then shape it into a round loaf.

Place the shaped dough onto a floured piece of parchment paper. Cover it and let it rise for another 30-60 minutes.

While the dough is rising, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside to heat up as well.

Once the dough has risen, carefully remove the hot Dutch oven, and transfer the bread (with parchment) into it. Cover it with the lid and bake for 30 minutes.

After that, remove the lid and bake for an additional 15-20 minutes until golden brown.

Transfer the bread onto a wire rack to cool before slicing.