Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface and let it rest for 10-15 minutes. Line a 10-inch proofing bowl with a towel and dust generously with flour.
Combine the sugar and cinnamon together into a small bowl. Set aside.
Dust your hands with flour and stretch the dough into a 16 X 8-inch rectangle. With a pastry brush, lightly brush the dough with water. Evenly sprinkle sugar and cinnamon mixture over the top leaving a 1-inch border around the entire edge of the dough.
On the short edge of the dough, roll the dough into a log and pinch the edges to seal. Place in the proofing basket seam side up. Cover the bowl and let it rest until puffy but not fully risen about 30 to 60 minutes.
In the meantime, 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.
When bread is done, take it out of the pot and place on a wire rack to cool for about 20 minutes to an hour. Store loaf in a bag on the counter. This bread freezes beautifully.