Lightly spray a large bowl with cooking spray or coat lightly with vegetable oil. Place dough in the bowl, turning to coat all sides. Cover with a clean dishcloth and let rise in a warm, draft-free place (75° / 24°C) until doubled in size, 1½ to 2 hours. After the dough has doubled in size, cover with plastic wrap or beeswax wrap (impermeable membrane) and place in the refrigerator for at least 2 hours or preferably overnight (8-10 hours)

Remove dough from the fridge and turn it out onto a heavily floured work surface. Using floured hands, lightly press dough into a 1-inch-thick oval. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull again, repeating the process until a tight, smooth ball (boule) forms. If needed, pinch seam on bottom together to seal. Place dough, seam side up, in a banneton (proofing basket) dusted with rice flour or a medium bowl lined with a kitchen towel that’s been heavily dusted with rice flour. Loosely cover dough with a clean dish towel, and let rise in a warm, draft-free place (75°F / 24°C) until puffed, 1 to 1½ hours

When dough has 30 minutes left to rise, place empty Dutch oven with lid in cold oven then preheat oven to 500°F (260°C). A 6- to 7-quart round or oval Dutch oven is recommended

Once dough has puffed up, dust a piece of parchment paper with rice or semolina flour, and turn out dough, seam side down, onto parchment. Brush top of the loaf lightly with bread flour (I like to use my hand to rub the flour over the top of the dough so it’s lightly coated). Using a spray bottle filled with water, spritz the top of the dough lightly then sprinkle the dough with everything bagel seasoning, if desired. Using a lame, razor, or very sharp kitchen knife, score the bread into desired pattern. Carefully remove hot Dutch oven from oven; remove lid, and place dough, on parchment, carefully into Dutch oven. Cover with lid, and place back in oven

Immediately reduce oven temperature to 425°F (220°C). Bake for 25 minutes. After 25 minutes, remove the lid, and bake until top of loaf is dark brown and an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 25 to 30 minutes more. Immediately remove loaf from Dutch oven using parchment to lift the bread out, and let cool completely, at least 2 hours, on a wire rack before slicing or storing