If you have a pizza stone, put the loaves directly onto the pizza stone. When the Dutch oven has been heating for 30 minutes, take it out of the oven, carefully. Put a piece of parchment paper, wider than the Dutch oven, over the edges. Flour your hands to coax the bread dough into a coherent mass. Plop it onto the parchment paper, which will settle down into the Dutch oven. Tuck the edges of the paper into the pot, cover, and slip it back into the hot oven. Bake for at least 30 minutes, or until the bottom of the bread is brown and has a good thump to it. The internal temperature should be at least 180 degrees F, and the thermometer should come out of the bread dry. Allow the bread to cool for at least 30 minutes before slicing it up.