Transfer to parchment paper.
Lightly dust a piece of parchment paper with flour. Carefully transfer the shaped dough onto the parchment paper.
If you have a proofing basket, or banneton, you can place the dough seam-side up in a well-floured basket and invert it onto the parchment paper later.
Second rise.
Cover the dough loosely with plastic wrap or a light kitchen towel and let it rest for another 30 to 45 minutes.
Preheat the oven and Dutch oven.
About 30 minutes into the second rise, place a Dutch oven with its lid on into your oven and preheat to 450°F (230°C). Allow the Dutch oven to preheat for at least 30 minutes. This is crucial for achieving a crispy crust.
Transfer the dough.
Once the oven and Dutch oven are fully preheated, carefully remove the hot Dutch oven from the oven.
Using the parchment paper as a sling, carefully transfer the dough, still on the parchment, into the hot Dutch oven.
If desired, brush the top of the dough with a little olive oil for extra color and crispness.
Bake covered.
Cover the Dutch oven with its lid and bake for 30 minutes.
Finish baking uncovered.
After 30 minutes, remove the lid. Continue baking uncovered for another 10 to 20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom.
Cool completely.
Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack.
