Combine the yeast, sugar, and warm water into a large mixing bowl. Let it activate for 10 minutes.
Meanwhile, combine the dry ingredients together: flour and salt. Set it aside
Your yeast is active when it forms a froth on top of your mixture.
Pour dry ingredients into wet. Stir to combines with a wooden spatula. It does not have to be perfect, but you do not want to over work it as it will lead to a denser texture. Just make sure you combine it enough so that there are no pockets of flour
Put a lid on your bowl or cover with saran wrap. Let it proof outside for at least 1 hour or until the dough has doubled in size. You want there to be visible holes in your dough
When it is time to cook your bread, preheat the oven to 400 degrees. Also, while the oven is preheating, toss the dutch oven in there to preheat as well. This is very important because you want to make sure the bread is cooked evenly
Bring in your bread. Lay it out on a floured surface. You know you have well-rised bread when there are visible webs in the dough.
You do not want to overwork the bread, but just form it in somewhat of a circular shape as best you can. Toss some flour on the top of the dough
VERY carefully, put the dough in the pre-heated dutch oven. Cover the lid
For a crispier top, I took a knife and made an X on the top.
Cook the bread for 20 minutes at 400 degrees. Then when 20 minutes is up, take the lid off and cook for an additional 5 minutes to get the brown color
Use 2 spatulas to carefully take the bread out. Let cool for 10 minutes
