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Preheat the oven to 450 degrees F. Sprinkle the bottom of the cloche with cornmeal. Shape the loaf into a tighter ball and place in the cornmeal-dusted baker. Cover with a towel or the cloche lid and let the dough proof for 45 minutes to an hour, or until doubled in size.

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The bread above is about 15% whole grains- it's a light version of the Peasant Loaf on page 46 of the book. Whole grain breads perform beautifully in "La Cloche," but the crust tends to be softer and thicker. For crust aficionados, I think the "La Cloche" results are a little better than what I get inside closed cast-iron.

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Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400°F; bake the bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes.

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To give your bread a rustic look, sieve a tablespoon of flour through a small, fine-mesh sieve all over the surface of the loaf, then slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the temperature to 240C / 465F and bake for 35 minutes. Remove the lid and bake the bread until it's golden.

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Preheat an oven to 450°F. Using a sharp knife, cut several slashes on top of the loaf. Cover the cloche, transfer to the oven and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until the bread is crusty, golden brown and sounds hollow when tapped, 30 to 40 minutes more, removing the lid during the last 5 to 10.

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Form the dough into a ball and place on the floured bottom of the cloche. Cover with the cloche top and let rise 45 minutes. Preheat the oven to 450F. Dust with flour and score with a sharp knife, razor blade, or baker's blade (lame). Cover with the cloche top and bake for 35 minutes. Cool the bread, uncovered.

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recipe. Check your bread by carefully removing the cloche. If you bread is begin-ning to brown noticeably, you may want to reduce your oven temperature 25°F to 50°F. Conversely, if your loaf seems noticeably soft and pale, increase the oven temperature 25°F to 50°F. Then finish baking.

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Scoring the Dough: Before covering the cloche with its lid, use a sharp knife to score the dough's surface. Scoring allows the bread to expand and release steam during baking, resulting in a picture-perfect loaf. Lid Placement: Place the lid onto the cloche and swiftly return it to the oven.

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Bread Cloche. $160.00 Sold out. Preheat oven to 400F degrees with the Emile Henry Cloche base in the oven. Place warm water, oil, honey, salt and gluten into the bowl of an electric mixer or into a large mixing bowl. Mix the ingredients on low speed with the bread hook attachment and allow ingredients to blend together (about 1 minute).

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Dissolve the yeast in the water. Add the 4 1/2 cups flour, sea salt, olive oil and sugar. Stir until the flour is just moistened. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes. Form the dough into a ball and place in a lightly oiled bowl.

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Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400°F; bake the cloche bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes.

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Slide the loaf onto the bottom part of the cloche. Put the cover on and bake for about 30 minutes. Remove the cover and continue baking for 5 to 10 minutes, or until the loaf is a deep caramel color. Remove the loaf from the cloche and parchment to allow it to cool completely on a wire rack. If you leave it on the parchment, the bottom crust.

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Shape the dough into a ball, place in the bowl and flip so all sides are coated in the oil. Cover the bowl with plastic wrap. Put the bowl in a warm place with no draft and let rise until doubled in size, about 90 minutes. Punch the dough down and hand knead it for about 30 seconds.

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Place the dough in the center of the base. Cover with the cloche top and let the dough proof and rise until expanded 1 1/2 times in size, from 30 to 45 minutes. Meanwhile, adjust your oven rack so that it is in the bottom third of the oven and preheat to 450°F. Sift more flour on the top of the dough if desired.

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Place in a COLD oven (NEVER PUT THE STONEWARE CLOCHE IN A HOT OVEN OR IT WILL CRACK FROM HEATSHOCK), and set to 450 (425 with convection) Bake covered 20-30 minutes. With hot mitts, carefully remove the cloche and place it somewhere to cool. Continue baking bread for 20-30 minutes longer until done.