Preheat your oven ,with the Dutch oven and lid inside it, to 475 Farhenheit.
Dust your counter with a little flour and carefully scape the dough out onto it. You want to keep all the air bubbles in the dough. Shape the dough gently into a ball. See instruction video.
Place the dough into your proving basket dusted with flour and cover. Let it rise for 30 minutes. Don’t overprove. It is best to set a timer for this one. If you don’t have a proving basket, place the dough on parchment paper and cover with cling wrap.
Carefully turn the dough onto a large piece of parchment paper. Both the dough and parchment paper will need to fit into the Dutch oven so keep that in mind when cutting the paper. Now it is time to get creative with a sharp knife or a lame to score the dough. See video for example.
Remove the Dutch oven from the warm oven. Remove the lid and carefully place the parchment paper with the bread into the pan. Replace the lid back and place in the oven.
Reduce the oven to 420 Farhenheit and bake for 20 minutes.
After 20 minutes remove the lid, set oven to 425 Farhenheit and bake for another 20-25 minutes. Until it is golden brown and the bread sounds hollow when softly knocking on the bottom.
Once done remove the bread from the dutch oven and let cool on a cooling rack.