In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt until evenly combined.

Once the yeast mixture is foamy, pour it into the flour mixture. Stir until a shaggy dough forms.

Turn the dough out onto a floured surface. Knead gently for about 5-7 minutes until smooth and elastic. Add a bit of flour if it’s too sticky.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

After rising, turn the dough out onto a floured surface again, gently punch it down, shape it into a round loaf, and place it on a baking sheet lined with parchment paper.

Cover the shaped loaf with the damp cloth again and let it rise for another 30 minutes.

Preheat your oven to 450°F (230°C). Place a shallow pan on the bottom rack of the oven for steam.

Make several slashes on the top of the loaf for that artisan look.

Carefully pour hot water into the pan at the bottom of the oven to create steam. Place the loaf in the oven and bake for 25-30 minutes until golden brown.

Once baked, transfer the loaf to a wire rack to cool for at least 15 minutes before slicing.