Flour your work surface well and tip the other dough round out of the basket onto surface, placing it seam side down. Pull your very hot Dutch oven out of the oven (yes, it was in there up to 90 minutes!), and put it on top of the stove with the lid next to it. Cut two deep slashes in the top of the dough, making a big X. This will allow your loaf to spring upward in all directions and rise while it bakes. Pick the dough up with your hands and gently drop it into the Dutch oven, seam side down, being careful to avoid burning your hands. Put the lid on Dutch oven; bake 25 minutes.