Place the dough, seam side down, on a sheet of parchment paper. Use a sharp knife to quickly slash the top. With oven mitts, carefully remove the preheated dutch oven from the oven, and place on a trivet or on the stove. Remove the lid. Pick up the parchment paper with the dough on it, and place it in the dutch oven. Put the lid back on, and bake for 25 minutes. Remove the lid, and bake for another 20-25 minutes until the crust is deeply golden brown. Let the bread cool completely on a baking rack, before slicing it, at least 2 hours.