Add the yeast, sugar, and warm water to the bowl of your stand mixer or to a large bowl. Leave for 5 minutes, until the yeast starts to foam.

Add the flour, then the salt. Mix together using the dough hook attachment or mix together with your hands until fully combined.

Using the dough hook, knead the dough on a medium setting for 10 minutes. If kneading by hand, oil the surface and your hands, and knead for 10 minutes. It will be a sticky dough.

Once kneaded, place the dough in an oiled bowl. Cover with clingfilm or a wax wrap and prove for 1 hour until doubled in size.

Sprinkle the work surface with ¼ cup (30g) flour and tip the dough out onto it. Sprinkle with a tablespoon of flour.

Shape the dough by pulling a piece from the outside into the middle. Continue this until the dough no longer sticks.

Turn the dough over and finish rounding it out by hand.

Place the dough in a well-floured proving basket or floured bowl, seam-side down. Cover and prove for 30 minutes.

Preheat the oven to 230C/450F with a Dutch oven inside.

After the second prove, remove the cover and place a piece of parchment on top of the bowl. Flip the bowl, letting the dough fall onto the parchment.

Carefully take the hot Dutch oven out and remove the lid. Use the parchment to lower the bread into the pot. Replace the lid.

Bake for 30 minutes, remove the lid, and bake for an additional 10-15 minutes until golden brown.

Remove from the oven and allow to cool completely on a cooling rack before slicing and serving.