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In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy (wet and sticky, not smooth).
Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
The next day, lightly flour a piece of parchment paper. Sprinkle a little bit of flour ( a tablespoon or two) on the surface of the dough. Using the bowl scraper, remove the dough from bowl and place it onto the parchment paper. With floured hands or the bowl scraper, shape into a ball, by tucking the sides of the dough underneath it.
Preheat oven to 450° F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
When oven is ready, make a cut in the center of the dough with a sharp knife and carefully place the parchment paper with dough inside the Dutch oven. Add two ice cubes to the Dutch oven (in between the parchment and the side of the pot). Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake for 10 to 15 minutes OR until the top is golden brown.
When the timer is up, carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely before slicing.