Crusty Wheat Boule

Place a 5-quart or larger cast-iron, enameled cast-iron or ceramic pot with a lid in the oven; preheat to 450°F. 

Meanwhile, lightly dust a piece of parchment paper and your hands with flour. Gently shape dough into a ball and place on the prepared parchment. Lightly dust the top with flour. Loosely cover and let rest for 30 minutes. 

Remove the pot from the oven. Use a sharp knife to make two or three 1/2-inch-deep incisions on the top of the dough. Using the parchment as a sling, carefully transfer the dough (and parchment) to the pot. Put the lid on.

Bake the bread for 30 minutes. Carefully remove the lid and bake until the loaf is golden brown and an instant-read thermometer inserted in the center registers 210°F, about 5 minutes more. Use the parchment to help you lift the loaf out of the pot onto a wire rack. Let cool for at least 10 minutes before slicing.