Deep Covered Baker No-Knead Bread

Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef’s Silicone Basting Brush.Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.