Arrange your oven racks near the bottom of the oven to accommodate a large dutch oven (mine is 7 quart). Place the large dutch oven, lid and all, inside the oven. Preheat the oven to 450 degrees F. Let the dutch oven heat for one hour. Rip yourself a piece of parchment paper (enough to set the dough onto and transfer it to the dutch oven) and set it on the counter. If you have a mister/spray bottle, fill it with water and set it on the counter near the oven.
While the oven is preheating, shape your bread. Lightly sprinkle a working surface with flour. Using a spatula, gently scrape the marathon bread dough out onto your floured surface. Flour your hands and gently shape the dough into a nice round loaf. I just pull up the sides and lightly tuck each “flap” of dough in the center until I go all the way around. Minimal handling is optimal!
Once you’ve shaped the dough, set it on top of the parchment paper and cover it while you wait for the oven to finish preheating. Press some seeds into the exterior of the bread if you like.
Once the hour is up, carefully remove the dutch oven from the oven and set it down. Carefully remove the lid of the dutch oven (remember to use a dry towel--it’s super hot!) and set it to the side. Uncover the marathon bread dough. Grab the corners of the parchment paper and carefully transfer the dough to the hot dutch oven. Once it’s in place, use your dry towel to grab the dutch oven lid again. Quickly spritz the inside of the hot dutch oven lid with your mister/spray bottle of water and close the lid on top.
Transfer the dutch oven back into the oven. Set a timer for 30 minutes. Once the 30 minutes are up, open the oven and remove the dutch oven lid. Let the marathon bread bake for 15 more minutes, or until the top is quite browned. Remove the marathon bread from the oven.
Let the no knead marathon bread cool completely before slicing. This should take a good 2 hours. Transfer the marathon bread to a cooling rack to speed this process up if you wish.