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Rustic Bread in a Cloche

Bread baked in a cloche has a crusty exterior and a tender interior that's more like the European and artisan breads.This easy, basic loaf is a great way to jump in to cloche baking.
Course Yeast Bread
Cuisine European
Prep Time 15 minutes
Cook Time 35 minutes
Total Rise Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 10
Calories 142kcal
Author Marye


  • 1 cup water , 110F
  • 1 tablespoon active dry yeast
  • 1 1/2 teaspoons sugar
  • 3 cups bread flour
  • 1 tablespoon vital wheat gluten
  • 2 teaspoons salt


  • Add the yeast and the sugar to 1/4 cup of the water and stir until blended.
  • Set aside until foamy - about 3 to 5 minutes.
  • Add the remaining water to the yeast mixture.
  • Stir in 1 cup of the bread flour and the gluten.
  • Stir in the salt.
  • 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

  • Knead in your mixer according to manufacturer's instructions.

Knead by Hand

  • 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.
  • 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.
  • Gently deflate the dough and knead lightly.
  • Sprinkle flour on the bottom of the cloche.
  • Form the dough into a ball and place on the floured bottom of the cloche.
  • Cover with the cloche top and let rise 45 minutes.
  • Preheat the oven to 450F.
  • Dust with flour and score with a sharp knife or baker's blade.
  • Cover with the cloche top and bake for 35 minutes.
  • Cool the bread, uncovered.


Homemade bread doesn't keep very long. If you won't finish it in about 24 hours plan on slicing it and freezing it.


Calories: 142kcal | Carbohydrates: 28g | Protein: 5g | Sodium: 467mg | Potassium: 41mg | Fiber: 1g | Calcium: 0.7% | Iron: 2.1%