In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the yeast mixture. Stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, gently punch it down and shape it into a round loaf. Place it on parchment paper and let it rise for another 30-45 minutes.
Preheat your Dutch oven at 450°F for 30 minutes before baking.
Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
