No-knead everything bread

Put the bread flour in a bowl; add the yeast, salt and everything topping on top, each in its own spot. Stir the topping first so the poppy seeds do not settle.

Add cool water, about 65 degrees (55 in a hot kitchen) so the long rise does not go too fast, then the olive oil.

Stir, then switch to a flexible scraper and press and fold just until homogenous; the dough is shaggy and sticky.

Cover and leave overnight, 8 to 12 hours or longer.

Grease the pot with olive oil, up the sides; optionally line the bottom with a circle of parchment.

Flour the top of the dough, release it from the bowl with the scraper, and turn it out onto a lightly floured surface floured side down.

Shape by working around the dough, pulling and pressing to seal; turn it over and place it in the pot seam side down.

Proof two hours in the pot with the lid on.

If the surface is not slightly tacky, spritz with water; add about a tablespoon of topping.

Cut the surface so the loaf expands evenly (optional).

Put the covered pot into a cold oven and bake 50 minutes; no oven temperature is stated.

Remove the lid and bake another 5 to 10 minutes for more colour (closer to 8 to 10 here).

Turn the loaf out of the pot at once so it does not go soggy.