Activate the yeast: Combine warm water, sugar, and dry active yeast in a small bowl. Let stand 5 minutes until the mixture becomes foamy and fragrant.

Mix the dough: Whisk flour and salt together in a large bowl. Pour in the activated yeast mixture and stir with a wooden spoon until a rough, shaggy dough forms. The mixture will look messy—this is exactly right.

Adjust consistency if needed: If dough feels impossibly sticky, add flour 1 tablespoon at a time. If it seems dry and won't come together, add water 1 tablespoon at a time until the dough starts to look a bit more “together.”

First rise: Transfer dough to a generously oiled large bowl, turning once to coat all surfaces. Cover with a clean kitchen towel and place in a warm, draft-free spot. Allow to rise until doubled, approximately 1½ to 2 hours.

Shape and second rise: Dust a large piece of parchment paper with flour. Turn the risen dough onto the parchment and gently shape into an oval with your hands. Cover with a clean towel and let rise while the oven preheats.

Preheat equipment: Set oven to 470°F. Place Dutch oven with lid inside the oven during the entire preheating process.

Bake covered: Once oven reaches temperature, carefully remove the hot Dutch oven. Lower the dough into the pot using the parchment paper as a sling—leave the paper underneath. Cover with the lid and bake 30 minutes.

Finish uncovered: Remove the lid and continue baking 10-15 minutes until the crust turns golden brown and sounds hollow when tapped.

Cool properly: Transfer bread to a wire cooling rack and resist slicing for at least 30-60 minutes. The interior continues cooking during this time.