No-Knead Everything Bread

🥘 Ingredients

• bread flour 660 g
• cool water 510 g
• instant yeast ½ tsp
• salt 12 g
• Everything Bagel Topping 18 g
• olive oil 25 g
• Everything Bagel Topping 1 Tbsp

1. 1

   Weigh your bread flour ; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the cool water , instant yeast , salt , Everything Bagel Topping , and olive oil in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes .
2. 2

   Cover with plastic wrap , and let rest at room temperature overnight, or for at least 8 hours ; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
3. 3

   Lightly grease a 14" to 15" long lidded stoneware baker or 9" to 10" round lidded baking crock . Our bread baking crock and bread pot are both great choices.
4. 4

   Turn the dough onto a generously floured surface; the dough will be slack. To shape the loaf, fold the dough over onto itself using a bench knife or well-floured hands. Because the dough is slightly sticky, it's best to work quickly.
5. 5

   Place the dough in the prepared pan, smooth-side up.
6. 6

   Cover and let rise at room temperature for about 2 hours , until a slight indentation remains when you poke it with your finger.
7. 7

   Just before baking, spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything Bagel Topping over the dough. Using kitchen scissors, make several 1/2" deep cuts in a decorative pattern on the top of the dough to allow the bread to expand.
8. 8

   Replace the lid on the pot and put it in a cold oven; set the temperature to 450°F.
9. 9

   Bake the bread for 50 minutes (start the timer once the bread goes into the oven), then remove the lid and continue to bake for another 5 to 10 minutes , until it's deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
10. 10

    Remove the bread from the oven, turn it onto a rack, and cool before slicing.
11. 11

    Store leftover bread in a plastic bag at room temperature for several days. For longer storage options, see our blog post, Freezing no-knead bread dough, for details.