Our newest clay baking dish has some great features that allow for even greater versatility. It is called the "Bread Dome". The domed shape allows air to circulate around the baker for a uniformly-browned crust. The unglazed lid helps pull moisture to create the crackly crust and light crumb like those in breads baked in professional brick-lined ovens. The glazed bottom allows you to use the Bread Dome for chickens, roasts and one-pot meals without absorbing their flavors.
To prepare the dough for the Dome, place all wet ingredients into the bowl of a heavy duty countertop mixer and blend on low for about one minute. I then add the bread flour, blending on low and slowly add the yeast. Once the yeast has been added, blend on high for five minutes. Spread oil on the bottom and sides of clay baker (after about four uses of the dome it will be seasoned and won't need to be oiled). Scoop out the dough into the clay baker and cover with the dome lid. Let sit in the baker for two hours, dough will rise to double in size (see photo). Bake at 375 degrees for 55-60 minutes (internal temperature of bread should be between 195 and 200 degrees. Remove the bread from the clay baker immediately and place on cooling rack. Do your best to wait an hour before slicing!