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Stir to dissolve the yeast in a bowl with the warm water. Set aside for 5 minutes.
Stir the salt and sugar with the flour and dump into a stand mixer bowl.
Using the dough hook, turn on the stand mixer to low speed. Slowly pour in the water and yeast mixture. Continue to let the stand mixer knead the dough for about 5 minutes. The dough should come away from the bowl and not be sticky/tacky to the touch.
Grease a large bowl with oil. Shape the dough into a ball, place in the bowl and flip so all sides are coated in the oil. Cover the bowl with plastic wrap. Put the bowl in a warm place with no draft and let rise until doubled in size, about 90 minutes.
Punch the dough down and hand knead it for about 30 seconds. Shape it into a ball and place it in a bread cloche or dutch oven. Cover and let rise for another hour, so that it doubles in size.
Brush the dough with milk and dust with flour. Score the top of the dough ball with a lame or sharp knife.
Bake in a 450F preheated oven for 35 minutes.
Place on a cooling rack and let the bread come to room temperature before slicing.