Checklist for making bread in a cold cloche and cold start oven:

1 large mixing bowl
1 scale to weigh ingredients
1 glass measuring cup
1 cloche
bread dough, already mixed and passed the windowpane test

Grease the inside of a large bowl with the vegetable oil. Place the dough ball into the bowl and set in the oven. Turn light on to make some warmth. Allow to rise until doubled in size, approximately 1 to 2 hours.

Once the dough has doubled in size, turn it onto a lightly floured counter top, lightly dust your hands with flour, and press the dough out with your fingers. Fold 1 side in towards the middle of the mass and then the other, as if you were folding a wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for 10 minutes.

Uncover dough and flatten with your fingers. Now fold the dough under itself like you were making a ball. Pinch the bottom together so that the top surface of the dough is smooth and taut. Place the dough on a cloche base or baking sheet that was sprinkled with semolina. Cover dough with a non-terry towel and allow to bench proof for 1 hour.

Uncover dough, slash the top several times with a very sharp knife to a depth of 1/4 to 1/2 inch. The dough should slightly open at this point. Mist dough with water, place cloche bell on and place in oven. Turn oven to 450 degrees. Set timer for 30 minutes. (meanwhile, make a cake and have prepared to go into oven when bread comes out!) At the end of 30 minutes, take off cloche bell and continue to bake another 10 to 15 minutes until bread is as dark as you want it and the internal temperature has reached 210 degrees.

Take out of oven, turn oven temp down to 350 degrees. Tap bottom of bread, it should sound hollow.. then it is done. Place on wire rack to cool (for no less than 30 minutes.) Once oven temp has cooled to 350 degrees, put in the cake you have waiting. There will be fresh bread and cake for supper tonight!

(Note on doing the windowpane test: The windowpane test could also be called "When to Stop Kneading Test"... it tests if the gluten development is sufficient.

There are several stages in gluten development:
1st stage: If you can do the windowpane without tearing, but the membrane is mostly opaque, you have barely developed gluten.

2nd stage: A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.

3rd stage: If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed.

Most breads call for medium gluten development.)