Your dough should be good and risen by the next morning. If not let rise until doubled.
Gently deflate and turn out onto a floured surface and let sit for 10 minutes. (Good time to wash the bowl.)
Work dough a bit -- stretching back onto itself, turning, doing it again -- and then form into a dome. Add to your well-floured proofing basket, cover with oiled plastic wrap, and let sit in a warm place until just at the rim.
Heat oven to 450°F. If using a stone add this before heating the oven.
Put a piece of parchment over the proofing basket, put a cutting board on top of that, then invert to release the dough from the basket onto the parchment. Cut the parchment so that it has "handles" on either side but is cut close to the other two edges.
Put a pan of ice cubes in the oven.
Add the Dutch oven to the oven and bake, covered, for 20 minutes.
Remove the lid from the Dutch Oven and rotate and cook another 20 minutes.
Remove the Dutch Oven from the oven, remove the bread, check the internal temperature. If 190°F or higher, turn off oven and return bread to oven rack with the door propped open. If not 190°F or higher return to the still-on oven until it is, then prop the door open and turn off.
Let cool completely for at least an hour on a wire rack before slicing.