In a large bowl, stir together the flour, sugar, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 12-24 hours. The Dough will bubble up and rise and smell yeasty and fermented.

The next morning, preheat your oven to 450 Degrees and turn dough onto a well-floured surface. Just to make life easier, I am sometimes placing the dough onto a lightly floured sheet of parchment paper. This parchment paper makes it easier to lift the dough in and out of the pot later .With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest for an hour.

Once your oven is preheated put your Dutch oven, uncovered, into the preheated oven for 30 minutes

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. After the first bake remove lid and bake for 15 minutes more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.

Enjoy!