06Second Dough Rise - Place the dough in the center of a large piece of parchment paper (about 10x13-inch in size). Sprinkle some flour on top of the dough. Transfer parchment paper with dough on top into a large bowl. Cover with a kitchen towel and allow it to rise in a warm draft-free area until doubled in size, 1 to 2 hours. The dough is ready when poked it slowly springs back.
07Heat the Oven - About 30 to 45 minutes before the dough is done rising, set the oven rack to the middle position. Place a dutch oven with the lid on inside the oven to heat up. Preheat to 450ºF (232ºC).
08Score the Dough - Right before baking, use a sharp knife to make 3 slashes across the top of the bread, about ½-inch deep and 3-inches long, 1-inch apart.
09Bake - Carefully remove the heavy pot from the oven. Use an oven mitt to remove the lid then carefully lower the dough into the center of the pot by holding the corners of the parchment paper. Immediately place the lid on and bake for 30 minutes.Remove the lid and bake until the surface is golden brown and the bread reaches an internal temperature of 205 to 210ºF (96 to 99ºC), about 5 to 15 minutes.
10Cool - Transfer the bread to a cooling rack, and allow it to cool to room temperature before slicing.