Step 1

Add the yeast and the sugar to 1/4 cup of the water and stir until blended.

Step 2

Set aside until foamy - about 3 to 5 minutes.

Step 3

Add the remaining water to the yeast mixture.

Step 4

Stir in 1 cup of the bread flour and the gluten.

Step 5

Stir in the salt.

Step 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.

Step 7

Knead in your mixer according to manufacturer's instructions.

Step 8

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.

Step 9

Form into a ball, place in an oiled bowl, cover with a clean, damp cloth, and let rise in a warm place for 45 minutes, or until it's doubled.

Step 10

Gently deflate the dough and knead lightly.

Step 11

Sprinkle flour on the bottom of the cloche.

Step 12

Form the dough into a ball and place on the floured bottom of the cloche.

Step 13

Cover with the cloche top and let rise 45 minutes.

Step 14

Preheat the oven to 450F.

Step 15

Dust with flour and score with a sharp knife or baker's blade.

Step 16

Cover with the cloche top and bake for 35 minutes.

Step 17

Cool the bread, uncovered.

Step 18

Follow instructions but let the dough rise the 2nd time on a piece of parchment paper.

Step 19

Preheat the dutch oven about 15 minutes before using.

Step 20

Spray with no-stick spray.

Step 21

Sprinkle in a coating of cornmeal.

Step 22

Gently flip the dough off the parchment and into the dutch oven.

Step 23

Cover and bake for 20 to 30 minutes.

Step 24

Remove cover and bake 5 more minutes to crisp the crust.

Step 25

Remove from dutch oven and let cool.