Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up. Cover the bowl and let it rest for 1½ to 2 hours but not double in size.
Preheat your oven to 450°F. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.
With a small razor blade or serrated knife, score the bread with four slashes.
Pick up the parchment and carefully place your bread in the pot.
Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 40 more minutes. If the bread starts to get too dark due to the sugars in the molasses, loosely place a piece of foil in a tent formation on top of the pot.
When bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour. Store loaf in a bag on the counter, or this bread freezes beautifully.