In a medium bowl, combine warm water with active dry yeast and granulated sugar. Let rest for about 5 minutes until frothy.

Once yeast is foamy, stir in all-purpose flour and fine salt until a sticky mixture forms.

Gradually add remaining flour, mixing until a tacky dough forms that pulls away from sides.

Transfer dough to a floured bowl, cover with a kitchen towel, and let rise for about 2 hours until doubled in size.

Lightly flour work surface, gently tip dough out and shape into a round loaf. Cover with an inverted bowl and let rest for 30 minutes.

Preheat oven to 220°C (428°F), placing a Dutch oven inside.

Remove hot Dutch oven, place parchment paper inside, flip rested dough onto parchment, and score top with a sharp knife.

Cover Dutch oven and bake for 30 minutes, then remove lid and bake for an additional 10 minutes until crust is golden brown.

Transfer finished loaf to a wire rack to cool completely before slicing.