Preheat oven to 450 degrees F.

Add the yeast to the (luke) warm water and add a pinch of sugar.

Allow yeast to work its magic until surface is frothy.

Add salt and flour and mix with a spoon until well-mixed. You can of course you a stand mixer of hand mixer.

Cover with plastic wrap and allow to rise for approx. 2 hours.

Prepare a Dutch oven by cutting a piece of parchment paper to cover the bottom of the pan. Dust with cornmeal.

Empty the bowl on a flour dusted surface. Start creating a loaf by stretching the surface of the dough and tuck it around the ball onto the bottom. The bottom may look a little bit like a bundle of dough pieces together, but that will mostly disappear during baking.

Once you have created a smooth cohesive ball, place it on top of the parchment paper in the Dutch oven. Dust with flour and cut the top of the loaf with a knife; make a cross or make a few cuts side by side.

Dust the loaf with flour and cut the top of the with a knife, make a cross or make a few cuts side by side.

Cover the Dutch Oven with the lid (if it is oven resistant) or alternatively with aluminum foil and bake the bread for 35 minutes. Uncover and bake another 10 minutes. Take the loaf out of the Dutch oven and place it on a baking sheet and bake 5 more minutes. Allow to cool before you cut it.