If desired, using a very sharp knife, make score marks across the top of the dough. about ¼ to ½ inch deep. This gives the bread a place to open as it expands, allowing for a fuller rise and more airy interior. Remove your medium dutch oven or bread pot from the oven and remove the lid.
Use the parchment paper to transfer your boule into the hot baking vessel. Place the lid back on and bake for 30 minutes.
After 30 minutes, carefully remove the lid and bake for another 15–20 minutes, or until the crust is golden brown. To check if the bread is fully baked, insert an instant-read thermometer into the loaf—it should read between 205° to 210°F (95 to 99°C)
Remove pot from oven and remove bread, using the parchment as a carrier. Place the bread on a cooling rack and allow to cool completely before slicing (I know, it's soooo hard!). Store bread in a paper bag, wrapped in a light kitchen towel, for 2 to 3 days to keep it fresh.