Make the dough:

Cup of Yum
1. In a large bowl mix flour, yeast, sugar, and salt. Add the warm water, then using a wooden spoon mix until well incorporated. The dough will be wet, not kneadable, but also not pourable. Adjust with more water or flour if needed to get the right consistency.

Rise:

1. Cover the bowl with cling wrap, and leave to rise in a warm (not hot) place for 2 – 3 hours, until it doubles in size, and the top is bubbly.
2. After the dough doubles in size, you can either bake the bread immediately or refrigerate it for up to 3 days.
3. If you refrigerated the dough, leave the bowl on the counter for one hour before baking it. The cold dough does not rise as well.

Preheat:

1. Before baking the bread, preheat the oven to 450 degrees F. Also, while you preheat it, place it inside a dutch oven with the lid on for about 30 minutes.

Shape the dough:

1. Sprinkle a work surface with 1-2 tablespoons of flour, and scrape the dough out of the bowl and onto the working surface. Sprinkle the top with 1/2 tablespoon of flour.
2. Using a dough scraper, fold the sides inwards to roughly form a round shape, it will take 6-8 folds.
3. Place a large piece of parchment paper next to the dough, and flip it upside down onto the paper, the smooth side will be facing up. Push it to the center of the paper and work it so it's round.

Bake:

1. Carefully remove the hot dutch oven from the oven. And using the sides of the parchment paper, move the dough into the dutch oven. Cover with the lid.
2. Bake it covered for 30 minutes, then 12-15 minutes uncovered or until golden and crispy.
3. Cool on a wire rack for 10-15 minutes before slicing.