Combine sugar, yeast and warm water in stand mixer bowl fitted with a dough hook (you could also mix this dough by hand if you like – just use a large mixing bowl instead).
Let yeast proof for 5 minutes.
Add flour a little bit at a time and mix on low speed until incorporated and the dough has just started to pull away from the sides.
Turn off mixer and remove dough from bowl. If the dough is too dry add a tsp of water at a time until it isn't flaky. If the dough is too wet, add a tsp or two of flour. The dough should be sticky but still able to come off the side of the bowl.
Sprinkle a little more flour around the dough and start forming it into a round loaf. Pull the corners of the loaf into the centre like you are folding an envelope. This creates the pretty top!
While the bread sits, place the empty dutch oven with the lid on in your oven & preheat your oven to 450 degrees F.
Remove lid. The dough should be crusty & lightly browned.
Continue cooking uncovered for 15 to 20 minutes with lid off. Bread will deepen in colour. To know if your loaf is done or not, tip the loaf over and knock on the bottom, if it sounds hollow it's done!