No-Knead "Everything Bagel' Bread

Cover bowl with dough with a clean kitchen towel; set aside in a warm location (such as on top of the fridge or on a counter away from drafts) until doubled in size, about 3 hours. TIP: Dough is ready once it’s bubbly on top and wobbly when gently shaken. If it isn’t rising after 1 hour, transfer to a warmer area. Once dough has proofed for 2 hours, adjust oven rack to middle position. Place a large, heavy-bottomed, oven-safe pot with lid on middle rack. Preheat oven to 450 degrees. TIP: This step is essential—preheating the pot mimics a professsional baking oven.

Once dough has doubled in size, sprinkle half the reserved flour on a clean work surface. Transfer dough to floured surface; sprinkle and then gently rub top of dough with remaining flour. Cut a large square of parchment paper (about 10 inches) and place beside dough. Lightly coat your hands with nonstick cooking spray (or cooking oil). Gather edges of dough toward the center, then pinch edges together to form a ball. Gently flip dough, seam-side down; carefully transfer to center of prepared parchment square. If necessary, fold edges of dough underneath itself to form a rounder shape. TIP: Don’t worry if the dough isn’t perfectly round––those irregular edges will make for a more rustic-looking loaf!

Carefully remove pot from oven (be sure to use oven mitts—the pot is very hot!) and set on a heat-proof surface; remove lid from pot. Using both hands, gently lift parchment and dough; transfer to pot. Cover with lid and bake on middle rack, 30 minutes.

Once bread has baked 30 minutes, carefully remove lid from pot. Continue to bake, uncovered, until bread is golden brown and baked through, 20-25 minutes. Carefully lift up and remove bread from pot using edges of parchment; transfer to a cutting board or wire rack (discard parchment). Let rest at least 20 minutes.