Lightly flour the countertop and dump out the bread dough on the floured surface.
Add flour into the dough as you work the dough around. This will take about 5 minutes. Keep adding flour until the dough isn't sticky. Form the dough into a ball.
Flatten the dough out to make a rectangle.
Fold over ⅓ of the dough to the center (you're folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.
Continue the folding process by folding the bottom ⅓ of the dough upwards towards the center of the little package you've made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.
Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)
Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.
Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F. and place the covered dough on top of the stove to finishing rising for about 30 minutes.
When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.
Very Carefully remove the cloche from the oven (close the oven door).
Place the parchment paper with the dough onto the cloche, cover with the lid and place back into the oven.It's okay to bake the bread on the parchment paper.
Bake for 30 minutes at 450 degrees F.
Remove the lid from the cloche or dutch oven, leaving the bread in the oven. Turn off the oven. Allow bread to stay in the oven for about 10 minutes. Less if it looks like its getting too dark. This will finish the baking process, crisping up the outside of the crust bread adding more color to the crust.Dark Bread is okay, it looks more rustic!
Let the bread rest for at least an hour before cutting. Cutting the bread too soon will release the steam (water) and toughen the bread.