In a large bowl, combine the warm water, active dry yeast, and sugar. Stir until the yeast is dissolved and allow to sit for 5 minutes.

Add the all-purpose flour and salt; stir with a wooden spoon until a sticky, shaggy dough forms into a ball.

Cover the bowl loosely with a kitchen towel or oiled plastic wrap. Let the dough sit at room temperature for about 8-12 hours.

Meanwhile, turn the dough onto a floured surface and gently shape it into a round loaf on a piece of parchment paper. The dough should be floppy and loose. It is okay if the top looks slightly flat. If you like, score the top of your dough with a sharp knife.

Carefully remove the hot Dutch oven from the oven and, using the edges of the parchment, transfer the dough into it. Cover with the lid and bake for 35 minutes. Then remove the lid and bake for an additional 5 to 10 minutes until the crust turns golden brown and it feels hollow when you tap the bottom.

Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing.