bread was baked in a cloche
crusty country loaf
1 pkg active dry yeast
1 tsp sugar
1 3/4 cups warm water 110 degrees
5 cups a;; [urpose flour
1 teaspoon salt
corn meal for baking cloche
proof yeast with sugar and 1/4 cup of water.
combine flour salt in medium bowl add yeast mixtureand remaining water.
turn out onto lightly floured surface and kneed for 10 -- 15 minutes
place in clean bowl cover and let rise in a warm place 45 minutes.
remove from bowl punch down and form into a ball..let rest 5minutes.
sprinkle bottom of cloche dish with cornmeal, place dough ball on cloche bottom.
cover with cloche top and let rise for 1 hour.preheat oven to 450 f,
bake for 15 minutes . reduce heat to 400f. continue baking for 35 --40 minutes until crusty and golden.
remove cloche top for last 10 minutes of cooking. cool on wire rack.