Preheat the oven to 450 degrees for 20 minutes before the boule goes in to bake. Put a dutch oven with the lid in the oven when it begins to preheat.
When the 20 minutes is up, take the plastic wrap off of the boule and give it a good dusting with all purpose flour.
Using a sharp knife, slash a half-inch deep cut into the top of the bread. Cut the boule almost end to end. This will give the steam a place to escape so the bread does not blow out at the sides.
Pick up the parchment paper with the boule and gently place it in the dutch oven. Put on the lid and bake in the center of the oven for 25-30 minutes.
Take the lid off of the dutch oven and you will see the bread has risen and is starting to brown.
Put the dutch oven back into the oven without the lid and bake for an additional 15 or 20 minutes or until the bread is dark golden brown.
Remove from the oven.
Take the boule out of the dutch oven with a spatula, and put it on a wire rack to cool. Remove the parchment paper from the boule when it is cool enough to handle.
Wait until the bread is at room temperature, slice, and enjoy!