It started as a baguette recipe. When the dough was ready to be shaped Amaya and I changed the plan. We sprayed the inside of a bundt pan with pan release. We put the wet dough into the pan and topped it with a hybrid Everything Topping: caraway seeds, poppy seeds, roasted yeast, garlic flakes, and onion flakes. We let the dough rise and refrigerated it overnight. We let the dough sit at room temperature for 2 hours to rise a bit more. I used scissors to snip, rather than slash, the top of the bread and then baked the bundt at 425°F for 20 minutes. We rotated the pan and turned the oven down to 375°F and baked the bundt for another 20 minutes. I removed the bundt from the oven and let it cool in the pan for 15 minutes. I then knocked the loaf out of the pan and cooled it on a rack for several hours. When it was cool it had a crackling crust and soft moist interior. Slicing the bundt was simple and enjoyable. I can't wait to try other breads in this form.