Deep Covered Baker No-Knead Bread

Mix the flour, seasoning, yeast, and salt in large mixing bowl. Add the water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (The dough will be slightly sticky.)Cover bowl with plastic wrap and let the dough rise at room temperature for 6-10 hours or until dough is doubled in size.Brush the Deep Covered Baker with the remaining oil.Place the dough onto a floured Pastry Mat; lightly sprinkle the top of the dough with flour. Fold the dough over itself three or four times and place it in baker.Microwave 2 cups (500 mL) of water in the Small Batter Bowl for 5 minutes, or until it's boiling.Place the uncovered baker into a cold oven and place the batter bowl next to it. Close the oven and let the dough rise for 1 hour, or until it's doubled in size.Carefully remove the baker and batter bowl from the oven. Preheat the oven to 450°F (230°C).Cover the baker with the lid and bake for 30 minutes. Remove the lid and bake another 10–15 minutes, or until the bread is deep golden brown.Remove the baker from the oven. Carefully move bread from baker to a cooling rack; cool for at least 20 minutes.