Add water and yeast to mixer bowl and bloom for 10 minutes
Add the remainder of the ingredients to mixer bowl and run on Speed 2 to incorporate
Run mixer on Speed 3 for 10 minutes (or until dough is just slightly sticky)
Lightly oil the counter and transfer dough, deflate and shape into a ball
Transfer to a lightly floured banneton and cover for ~45 minutes (or doubled in size)
Preheat oven and cloche to 425°F
Turn dough onto a parchment, slash with lame, and put into the cloche
Bake for 25 minutes
Remove cloche lid and bake for another 5 minutes
Remove to rack and let cool completely