In a bowl, add your flour, salt, sugar and yeast and combine.
Add in your lukewarm water (110F). I like to use a thermometer to make sure it's the right temperature.
Combine until a gooey dough forms. Cover tightly and place in a room temperature location to proof. Your kitchen counter works great! You can leave it for two to six hours depending on how soon you need it.
Once proofed, while in the bowl fold in the corners while rotating for a total of nine times.
Place onto a floured surface and pinch in the corners to form a round dough ball
Cover with a kitchen towel and proof on the counter for an additional 30 minutes.
While the dough is proofing, preheat your oven and dutch oven at 450F.
Once the dough is proofed, place parchment paper in your dutch oven and carefully place the dough inside. Cut two slits on top of the dough and lightly flour. Cover and bake for 30 minutes. Then remove the lid and bring the temperature down to 400F and bake for an additional 15 minutes.
Place your bread on a wire rack and let cool for 45 minutes.