Crusty yeast bread without a Dutch oven

Mix flour, water, sugar and yeast by hand with a wooden spoon in a plain bowl; when too thick, knead by hand until the water is absorbed and it comes together (or use a mixer).

Cover and rest 30 minutes.

With damp fingertips do a set of stretch and folds all around, for structure and gluten development.

Rest covered another 30 minutes, then do a second set of stretch and folds.

Cover and let sit another 30 to 45 minutes.

Form into a loaf about nine by five inches; place on lightly floured parchment on a baking sheet, flour the top, cover with a towel and rise one to two hours.

Preheat the oven to 450 with a 9x13 pan holding about three cups of water on the bottom rack.

Bake on the middle rack with the water pan for 20 minutes.

Remove the water pan and bake another 20 minutes until done.