Cover with an airtight lid or plastic wrap and place at room temperature for 2- 12 hours. Optional step: to reduce the risk of over proofing the dough, place it in the fridge after it has sat out at room temperature for about 12 hours.
As it preheating, take your dough and plop it onto a piece of parchment paper. Use your hands to shape the dough. Cover it with a tea towel and allow it to rise again for one hour, also known as the second proof.
Place into the hot dutch oven, cover it with a lid and bake for 25 minutes. Remove the lid and finish baking for about 25-30 minutes or until the crust is deep golden brown.