FLOUR METHOD: Place a large piece of parchment paper on a flat surface. Sprinkle flour on the parchment paper and flour your hands. Gently scrape the dough onto the parchment paper and fold it one or two times to make a ball. It might spread out, no worries. No knead, either. Drape the plastic wrap or towel you used to cover the bowl over the dough and let it rest for 30 minutes while the pot preheats. (continue to step 6)
OIL METHOD: Place a large piece of parchment paper on a flat surface. Drizzle a tiny bit of oil on the parchment and oil your hands. Scrape the dough onto the parchment paper and fold it one or two times to make a ball. Brush a bit more oil on the top of the dough and sprinkle with coarse salt, if using. Drape the plastic wrap or towel you used to cover the bowl over the dough and let it rest for 30 minutes while the pot preheats.
Carefully take the Dutch oven out of the oven once it has preheated. Moving quickly, remove the lid and pick up the bread dough by the edges of the parchment paper. Place the dough ON THE PARCHMENT PAPER in the Dutch oven. Put the lid back on.
Return the Dutch oven to the oven and bake the bread covered for 30 minutes, then uncovered for 15-20 minutes until golden brown and crusty.
Remove the pot from the oven and lift the parchment paper with the bread to a cooling rack. Let the bread cool as long as you can manage, then rip into it.
You did a really, really good job.