Prep the yeast: In the bowl of a stand mixer with dough hook attached, dissolve the yeast in the warm water, stir in the sugar, and let it proof (5-10 minutes until foamy).
Combine flours and salt: In a small bowl, add the flours and salt. Give it a few whisks to combine together.
Combine flour with yeast mixture: Add the flour to the mixing bowl a small portion at a time and mix on low speed. Once you have added all the flour increase the speed and mix until the dough starts to pull away from the sides of the bowl. If you notice the dough is too sticky, add about a tablespoon more of dough at a time until you get a dough that is not too sticky to handle. When dough is ready remove dough hook.
Mixing by hand: If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough.
Let dough rise: Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours (the goal is to not have the dough be too springy).
Sprinkle a little flour on a clean counter. Carefully remove the dough without disturbing it too much onto the counter. Pull the corners together to form a round dough, sprinkle a little flour into the bowl, and place the dough back into the same bowl seam side up. Cover with a tea towel and let it rise while the oven heats up.
Preheat oven to 460 F with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) with the lid on for 30 minutes or until dough is ready.
Transfer to paper: Place a sheet of parchment paper (not wax paper)on your counter (about the length of a baking sheet). Sprinkle on a little flour. Flip the loaf seam side up on the parchment paper. Carefully push and slide it into the middle so it takes on a round shape. It won't be perfectly round and that is fine!
Carefully remove preheated pot from oven, and uncover.
Remove the towel from top of bowl and quickly but carefully lift the dough using the corners of the parchment paper and place the dough into pot, seam side up (the dough is on the parchment paper). Sprinkle a little more flour on top if it has been absorbed while rising.
Cover with lid: bake for 30 minutes covered.
Uncover pot: bake until bread is dark brown, 15-20 minutes.
Carefully lift bread using the parchment paper from pot and transfer to a wire rack to cool completely.
Cool before slicing.