Rustic Bread in a Cloche

1 Add the yeast and the sugar to 1/4 cup of the water in a large mixing bowl and stir until blended.
2 Set aside until foamy - about 3 to 5 minutes.
3 Add the remaining water to the yeast mixture.
4 Stir in 1 cup of the bread flour and the gluten.
5 Stir in the salt.
6 Add the remaining flour, a little at a time, until the dough pulls away from the sides of the bowl - you may need a little more flour or you may not need all of the flour.
Knead with Mixer
1 Knead in your mixer according to manufacturer's instructions.
Knead by Hand
1 Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until the dough is firm and elastic. It should feel like your earlobe when you pinch it.
2 Form into a ball, place in an oiled bowl, cover with a clean, damp cloth (or plastic wrap), and let rise in a warm place for 45 minutes, or until it's doubled.
In a Cloche
1 Gently deflate the dough and knead lightly.
2 Sprinkle flour on the bottom of the cloche.
3 Form the dough into a ball and place on the floured bottom of the cloche.
4 Cover with the cloche top and let rise 45 minutes.
5 Preheat the oven to 450F.
6 Dust with flour and score with a sharp knife, razor blade, or baker's blade (lame).
7 Cover with the cloche top and bake for 35 minutes.
8 Cool the bread, uncovered.
In a Dutch Oven
1 Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.
2 Preheat the dutch oven about 15 minutes before using.
3 Spray with no-stick spray.
4 Sprinkle in a coating of cornmeal.
5 Gently flip the dough off the parchment and into the dutch oven.
6 Cover and bake for 20 to 30 minutes.
7 Remove cover and bake 5 more minutes to crisp the crust.
8 Remove from dutch oven and let cool.