In a mixing bowl, combine 2¼ teaspoons of active dry yeast, 1 tablespoon of granulated sugar, and 1 cup of warm water (between 105°F to 115°F). Stir gently and let it rest for about 5 minutes, or until it becomes foamy and bubbly.

Once the yeast is foamy, add 3 cups of all-purpose flour and 1 teaspoon of fine salt to the bowl. Mix with a dough hook attachment on low speed until a sticky dough forms, usually around 3-5 minutes.

Transfer your dough to a lightly floured bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 2 hours.

After the first rise, gently punch down the dough to release air bubbles. Shape it into a smooth ball and let it rest for another 30 minutes.

Preheat your oven to 428°F (220°C) and place a Dutch oven with its lid inside to preheat for at least 20 minutes.

Carefully score the top of your dough with a sharp knife or razor. Using parchment paper, lift the dough and transfer it to the hot Dutch oven.

Cover the Dutch oven with its lid and bake for 30 minutes. Then, remove the lid and continue baking for an additional 10 minutes.

Remove the Dutch oven from the oven and transfer the bread onto a wire rack. Allow the Rustic French Bread Loaf to cool completely before slicing.