In a large mixing bowl, combine flour, yeast, sugar, and salt. Make sure the salt does not come into contact with the yeast until well mixed.
To the dry mixture, add warm water. Mix until uniform throughout. The dough will be sticky.
Cover the bowl and let proof for at least 1 hour or until it has doubled in size.
Oil the inside of your dutch oven (or baking vessel).
Remove the risen dough from the bowl and shape it. You can do this on a floured work surface or with your hands like I do in my video. You can choose to punch down the dough or not depending on if you want large air pockets in your bread. I suggest pulling at the edges of the dough and tucking underneath to create a smooth mound.
Once shaped, cover and let the dough proof once more for 30 minutes
Preheat the oven to 450F and bake with the lid on for 22 minutes.
Remove the lid of the dutch oven and bake for 8 minutes or until you reach your desired bread color.
Remove the dutch oven (baking vessel) from the oven and let it and the bread cool.
After the dutch oven has cooled, Remove the bread and let that cool (if needed) before slicing and serving.
Enjoy!
