Begin by combining 1 packet of active dry yeast, 1 cup of warm water (110°F), and 1 teaspoon of granulated sugar in a mixing bowl. Stir gently to dissolve the yeast and sugar, then let it rest for about 5 minutes.

Next, add 3 cups of all-purpose flour and 1 teaspoon of fine salt to the yeast mixture. Using a stand mixer fitted with a dough hook, mix on medium-low speed until the dough begins to form a sticky ball.

Transfer the dough to a lightly floured bowl, cover with a clean towel and let it rise in a warm area for about 2 hours, or until it has doubled in size.

Once risen, gently punch down the dough to release air bubbles. Shape it into a smooth ball and allow it to rest for another 30 minutes.

While the dough is rising for the second time, preheat your oven to 220°C (428°F) and place a Dutch oven inside.

After the second rise, transfer the dough onto parchment paper and score the top with a sharp knife.

Carefully remove the preheated Dutch oven, lift the parchment paper with the scored dough, and place it inside. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 10 minutes, until the crust is golden brown.

Once baked, transfer the loaf to a wire rack to cool for at least 30 minutes before slicing.