Artisan Dutch Oven Bread

               2 1/4 teaspoons yeast
               1 teaspoon sugar
               1 1/4 cups of warm water
               1 1/2 teaspoon kosher salt
               2 1/2 - 3 1/2 cups flour

              Combine yeast, sugar and water in a stand mixer.
              Let yeast proof for 5 minutes until mixture foams.
              Add flour and mix with dough hook until it starts to 
              comes together.  Add salt and mix until combined.
              Cover bowl with a towel and let rise for 1 hour until
              doubled in size.  Lightly cover cutting board with 
              flour, tip dough onto cutting board, DO NOT punch
              down.  Shape dough into a round loaf (pull each
              corner into the center).  Flour a bowl and place
              dough seam side down.  Cover and let rise for 1 hour.
              Place a Dutch oven in a cold oven and preheat to
              460 degrees.  Lay a piece of parchment paper down.
              Gently tip the dough unto the parchment paper, make
              sure seam side is up.  Lift the parchment paper and
              place in preheated Dutch oven.  Bake, covered for 30 
              minutes; remove lid and bake for 10-15 minutes until
              browned.  Cool for 30 minutes.