Step 1

In a small bowl, dissolve the yeast and sugar in 1/4 cup of the warm water and let stand until bubbly, 5 to 10 minutes.

Step 2

In the bowl of an electric mixer fitted with the dough hook, combine the 5 cups flour and the salt and beat on low speed for 30 seconds. Add the yeast mixture and the remaining 1 1/2 cups water and beat until thoroughly combined, 6 to 8 minutes, adding more water or flour if needed. Turn the dough out onto a floured work surface and knead until soft, silky and elastic.

Step 3

Spray the inside of the mixer bowl with nonstick cooking spray and return the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 45 to 60 minutes. Punch down the dough and transfer to a work surface. Knead the dough a few times. Let the dough rest for 5 minutes, then shape into a ball.

Step 4

Sprinkle the base of a round bread cloche with cornmeal and place the ball of dough in the center. Cover with the lid and let rise in a warm place until doubled in size, 45 to 60 minutes.

Step 5

Preheat an oven to 450°F.

Step 6

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 minutes of baking. Transfer the loaf to a wire rack and serve while still warm. Makes 1 loaf.

Step 7

Recipe courtesy of Chuck Williams