Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).

Let the yeast proof for about 5 minutes, until the mixture is foamy.

Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated.

Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

When dough has risen, lightly flour a large cutting board.

Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN.

Shape the dough into a round loaf: Pull each corner of the dough in towards the center and repeat until the dough feels tight.

Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes.

While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.

When the oven is hot, use oven mitts to pull the dutch oven out and remove the lid.

Lay a piece of parchment paper down on your counter or cutting board.

Tip your bread dough gently out of the proofing basket onto the parchment paper.

VERY CAREFULLY use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.

Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.

Cook bread for 30 minutes.

After 30 minutes, remove the lid from your dutch oven. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color.

When bread is done, use oven mitts to pull the pot out of your oven.

Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack.

Let cool for at least 30 minutes before cutting into it.

Slice, slather with butter, and enjoy!