Peter Reinhart's Pain a l'Ancienne baked in a Cloche
Makes 1 large loaf, 2.5 pounds
2008-04-14 Chris Shenton

I've been baking this for years as bagettes (per the recipe), then as
two loaves risen in floured clothe-lined wicker baskets, and most
recently with the full recipe in a cloche.  The extended rise -- 1-3
nights in the refrigerator -- develop the wheat's flavor better than
anything else I've tried.  Baking in a covered cloche gives a very
good rise due to the trapped moister, and an excellent crust.

I use a 7 1/2 quart Le Crueset heavy enamel-on-steel pot or a ceramic
Rommertopf (soaked for 30 minutes beforehand).  I double this recipe
and bake in both cloches at the same time.  The bread keeps well if
wrapped tightly in foil, then in a plastic ziptop bag in the freezer.

27	ounces	King Arthur all purpose flour
4	tsp	Kosher salt (fairly large crystals)
1 3/4	tsp	Instant Yeast
2 1/4	cup	Cold Water

Put dry ingredients into Kitchen Aide mixer workbowl, keeping the salt
and yeast separate to prevent the salt from inhibiting the yeast.
Combine with dough hook for a minute, then pour in the water while
stirring.  Combine, then increase spead and adjust water and flour
until it cleans the bowl but leaves a small foot attached to the bottom.

Finish kneading briefly by hand, forming tight ball.
Place in 4L plastic tub misted with spray oil, cover,
and place in refridgerator for 1-3 nights.
It should rise well, for extended stays, you might punch it down
gently.

The day of baking, remove from fridge 5 hours before baking to warm up.
Gently deflate and form, place on sheet of parchment paper,
cover lightly with cling film and let rise about an hour. 
If using the Rommertopf, soak at least 30 minutes to absorb water.
About 30 minutes before baking, put the cloche in the oven and heat to 500F.
When risen, carefully remove the cloche lid and gently as you can,
drop the dough on its parchment into the cloche, slash, then replace lid.
Decrease oven temperature to 425F and bake 30 minutes. 
Remove cover, bake another 20-35 minutes until well browned
and internal temperature is 210F.
Transfer loaf to cooling rack.