In a large mixing bowl, whisk together the flour, yeast, salt and 1 Tbsp of everything bagel seasoning.

Add the warm water and stir with a large fork until combined.  (It will look pretty shaggy.)

Cover with saran wrap, (I throw a towel over the top too), and let it sit for 12-24 hours in a non-drafty place.  (I keep mine in the empty microwave.)  The dough will have tiny bubbles all over the top.

Turn your dough out on to the parchment paper, keeping as much of it in the middle as you can.

Flour up your hands and sprinkle a little over the top of the dough, (if your dough feels loose, sprinkle with a little more flour), then fold the dough into itself while rotating to create a ball.  Flip it over so the smooth side is on the top and use your hands to complete shaping in to a ball.

Cut an X in the top of the loaf with a sharp knife, cover loosely with plastic wrap, and let it rest for 30 minutes.

Meanwhile, place a Dutch oven pot in the oven with the lid on and preheat the oven to 450 degrees. Let the Dutch oven sit in there and heat for the 30 minutes the bread is resting.

Dust off any extra flour from the parchment paper around your loaf.  Brush or spray your loaf with a little warm water and sprinkle the additional Tbsp of everything bagel seasoning over the top as evenly as possible.

Carefully remove the Dutch oven from the oven and remove the lid.  (Make sure to use your pot holders!)

Pick up the ball of bread by the edges of the parchment paper and carefully lower the entire thing in the hot Dutch oven.

Replace the lid, (don't forget how hot it is), and place the Dutch oven back in the oven.

Bake for 30 minutes.

Open the oven, remove the lid and bake an additional 5-10 minutes, or until the loaf is as golden brown as you like it.

Remove the Dutch oven from the oven and transfer the bread to a cooling rack.  (I use the parchment paper to lift it out.)

Try to let it cool at least 30 minutes before slicing with a serrated bread knife!