This high-rising, chewy cloche bread takes full advantage of a covered stoneware baker. If you don't have a cloche, consider using a Dutch oven instead to get the same golden crispy crust that results when you bake bread with steam.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix and knead everything together to make a smooth, slightly sticky dough.
Cover the dough, and let it rise for 1 to 1 1/2 hours, until almost doubled.
Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid.
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.
Take it out of the oven, and transfer the bread to a rack to cool before slicing and serving.
Store leftover cloche bread, well wrapped, at room temperature for several days; freeze for longer storage.
