In a large mixing bowl incorporate flour and salt thoroughly.
In a small bowl, add 1/4 cup room temperature water, yeast,and sugar and mix to incorporate. Allow it to sit for 15 to minutes, or until you see a chemical reaction (lots of bubbles) take place.
Pour the yeast mixture and the remaining 3/4 cups of water into the flour mixture and mix with a wooden spoon until the flour and water have fully incorporated. The bread will be shaggy, unlike traditional bread dough. Once you have mixed the ingredients with a wooden spoon, get your hands in the mix and begin pressing the dry pieces into the wet until completely incorporated. It should be a little sticky; if it is not, add a tablespoon of warm water to create a less dry and more sticky texture. Continue adding a tablespoon at the time if needed.
Cover with a towel and allow to rise overnight, 6 to 18 hours. The dough will rise and have bubbles.
Flour your work surface and your hands and turn the dough out onto the floured surface. Gently form the dough into a ball. Sprinkle the dough with a little flour and cover with a towel for 1 hour. Make sure it is in a warm place and there are no drafts.
After 30 minutes, preheat the oven to 450 degrees. Place an empty Dutch Oven inside the oven to get super hot.
Remove the hot Dutch Oven from the oven and carefully remove the lid. Gently place the dough into the Dutch Oven, cover with the lid, and place into the oven to cook for 30 minutes.
After 30 minutes, remove the Dutch Oven from the oven and carefully remove the lid and place back into the oven for a remaining 15 minutes or until the bread reaches 209 degrees and is golden brown. Remove bread to a cooling rack for 30 minutes. When ready to serve, cut with a serrated knife.