Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 hour on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 500ºF for 30 minutes.
Then, working carefully, remove the Dutch oven from the oven and take off the lid. Slash the top of the bread using a baker’s lame or a serrated knife if you want to. Use the parchment paper to lift the shaped dough into the pot, paper and all, and cover with the lid. Return the pot to the oven, reduce the temperature to 450˚F and bake, covered for 30 minutes.