Steps

1. 1

   Mix and first rise

   Whisk together the flour, yeast, sugar, and salt. Stir in the warm water until fully combined; the dough should be **sticky**. Cover and let it rise until **doubled** in volume (or, if using the overnight method, refrigerate after mixing).

   Warm place (room-temp method) / refrigerator (overnight method)
2. 2

   Optional: rest after chilling

   If you used the overnight method, take the dough out of the fridge and let it warm slightly and rest before shaping.

   Room temperature
3. 3

   Shape (ball)

   Scrape the risen dough onto a **generously floured** surface and shape into a ball. If it’s too sticky, dust more flour as needed for manageable shaping.

4. 4

   Stretch and fold

   Stretch the dough up and over itself (grab at ~12 o’clock, fold to ~6 o’clock), then rotate the dough 90° and repeat. Perform **4 stretch-and-fold turns total**. Finish by re-forming into a round.

5. 5

   Final rest (covered)

   Place the dough on a large piece of parchment (large enough to lift and transfer). Lightly cover with plastic wrap and let rest while you preheat.

6. 6

   Preheat Dutch oven and score

   Preheat the oven to **450F/230C** and place a 4 qt Dutch oven (with lid) in the oven on the center rack. After the dough rests, carefully remove the hot Dutch oven, score the top down the middle, then lower the parchment and dough into the pot. Cover with the lid.

   450°F
7. 7

   Bake (covered)

   Bake with the lid on to trap steam and promote oven spring.

   450°F
8. 8

   Bake (uncovered)

   Remove the lid and continue baking until deeply browned. For best doneness, check the internal temperature in the thickest part: **195–200F / 90–93C**.

   450°F
9. 9

   Cool

   Let the loaf cool in the Dutch oven for 10 minutes. Use the parchment to lift the bread to a cooling rack and cool completely before slicing to avoid a gummy interior.