Instructions: "... If you decide to try baking with a cloche, spray the dome thoroughly with water before putting it in the oven. The round dome calls for a round loaf and the final rise is done right on the clay plate. Be sure that there is ample polenta under the loaf to prevent the dough from sticking. Because the dome keeps heat out as well as in, turn the oven up to 450 degrees F. (425 degrees F. in a convection oven). When the dough is three-quarters proofed, spray it, spray the dome, slash the top of the loaf and put it in the oven. After five minutes, turn down the heat to 425 degrees F. (375 degrees F. in a convection oven). The loaf will take longer than uncovered loaves to bake, probably close to an hour. When it appears done, remove the dome, turn off the heat, and give the bread a ten-minute cool down in the oven. Allow forty-five additional minutes for the loaf to cool down outside the oven before tearing into it. ..."

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