Preheat the oven and a large Dutch oven (pot and lid) to 485°F (252°C) for 30-45 minutes.
Carefully remove the dough from the container with a dough scraper and place it on a work surface. Shape the dough into a round ball with as few moves as possible. This works best with a lightly floured bench knife in a rotary motion. Then lightly flour the top of the dough ball and cover with a dry and clean kitchen towel for 20 minutes.
Lightly flour the work surface and turn the ball over with the bench knife. Then stretch the half of the dough closest to you up and fold it over the other half of the dough onto itself. Stretch the right third of the dough horizontally and fold it over the center. Then stretch up the left third of the dough horizontally and fold it over the previous fold. Stretch out the flap of dough farthest away from you and fold it toward you and over the dough. While holding and anchoring the flap, turn the dough over that the seams are on the bottom and the smooth underside on top.
Gently cup the dough with lightly floured hands and move it around to build tension, stretch the surface of the dough, and close the seams at the bottom. Use as little flour as possible so that the dough can anchor to the surface while you move. Do this gently without deflating the dough, and don’t overwork the dough. Make as little movement as possible.
Cut a strip of parchment paper to fit your Dutch oven and easily lift the dough into the preheated Dutch oven without burning yourself. I prefer cutting a strip that is about 8-inch (20cm) wide. Lightly sprinkle with flour.
Transfer the dough ball with the bench knife to the prepared parchment paper and score. I like to make one cut lightly off-centered across the bread. Cut about ½ - 1 inch deep (1.3-2.6cm).
Open the Dutch oven and lift the bread with the paper in. Close it and bake for 20 minutes.
After 20 minutes, remove the lid from the Dutch oven and turn the heat down to 400°F (204°). Bake an additional 15-20 minutes until the crust is hard, golden-brown, and it sounds hollow when knocking on the bottom of the bread.
Transfer to a cooling rack and let cool completely. Slice and enjoy.