Bake 20 to 25 minutes, until brown and an internal temperature of 200 F. Cool loaves at least 20 minutes before cutting. To form a boule, fold dough over on itself a few times on an unfloured work surface. Work dough between hands and surface to form a smooth ball. Line a colander with a floured towel and place dough inside. Let it rise in the colander 2 hours.
Position rack in lower third of oven and line with a baking tile.
Place a cast-iron skillet on oven bottom. Preheat oven to 425 F. Flour a baker's peel. Roll the boule onto the floured peel and transfer to the oven. Bake 25 minutes or until brown and an internal temperature of 200 F. Cool at least 20 minutes before cutting.