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In a large bowl, combine the instant dry yeast and sugar with the room temperature water. Stir gently until dissolved.
Add the all-purpose flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for about 12 to 18 hours, until the surface is bubbly and the dough has doubled in size.
After the resting period, turn the dough out onto a floured surface. With floured hands, shape it into a ball.
Place the dough on a piece of parchment paper and cover it with a towel. Let it rise for another 1 to 2 hours.
Preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat up.
Once the oven is hot, carefully remove the Dutch oven and lift the parchment paper with the dough into it.
Cover the Dutch oven with its lid and bake for 30 minutes.
After 30 minutes, remove the lid and bake for an additional 15 to 20 minutes, until the bread is golden brown.
Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.