Generously flour a banneton with rice flour and set aside.
Remove a grapefruit-size section of dough from the refrigerator. Stretch the sides of the dough in on itself, folding it over and under to create a nice tight ball of dough. Pinch the sides together on the bottom and place, top-side down, into your prepared banneton.
Cover with a towel and let rise for 40 minutes at room temperature.
20 minutes into the rise-time, preheat the oven to 425°F. Place dutch oven in the oven to preheat.
Gently flip your dough out of the banneton onto a sheet of parchment paper (see video for demonstration).
Carefully remove the hot dutch oven from the oven, lift the parchment paper and gently lower the loaf with the parchment paper into the dutch oven.
Cover with the lid and bake for 30 minutes. Remove lid and continue baking for 3-5 minutes until bread is golden brown on top.
Remove from oven and carefully transfer bread to a cooling rack for a few minutes before slicing and enjoying.