Make the Dough:In a large mixing bowl, whisk together the flour, salt, and yeast. Pour in the warm water and mix thoroughly using a wooden spoon or your hands until a shaggy, sticky dough forms.
Let It Rise:Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 3–5 hours, or until it has doubled in size and you see small bubbles on the surface. For deeper flavor, you can leave it to ferment for up to 18 hours.
Preheat the Dutch Oven:Place your Dutch oven (with the lid on) into the oven and preheat to 450°F. Let the Dutch oven heat up for 30–40 minutes to ensure it’s blazing hot when the dough goes in.
Shape the Dough:Generously flour a clean work surface and your hands. Gently scrape the dough out of the bowl onto the floured surface. Sprinkle 1–2 tablespoons of Everything Bagel Spice onto the dough. Fold the dough over itself about four times to incorporate the seasoning and build structure. Shape it into a tight ball using your hands.
Prepare for Baking:Line a clean bowl with a piece of parchment paper and place the dough ball seam-side down into the bowl. Brush the top with melted butter and sprinkle with 2–3 tablespoons of Everything Bagel Spice. Cover with a kitchen towel and let the dough rest for 20 minutes while the Dutch oven finishes preheating.
Bake:Carefully remove the hot Dutch oven from the oven. Remove the lid and lift the parchment paper with the dough ball and gently lower it into the Dutch oven. Using a sharp knife, make a shallow slash on top of the dough to allow steam to escape.
Bake Covered:Place the lid on the Dutch oven and return it to the oven. Bake for 30 minutes with the lid on.
Finish Baking Uncovered:Remove the lid and bake for an additional 15 minutes, or until the loaf is deep golden brown and crusty.
Cool & Serve:Remove the bread from the Dutch oven and let it cool for at least 10 minutes on a wire rack. Slice and serve warm, ideally with a generous smear of cream cheese!
