Punch the dough down, remove from the bowl, and knead it a few times. Let the dough rest on the counter for about 5 minutes, cut into four pieces and shape each piece into a ball.
Place the baking stone on a shelf within the top third of your oven and preheat to 425 degrees.
Place the dough on a piece of parchment, cover with a tightly woven towel, and let rise until almost doubled, about 45 minutes.
When ready to bake, score the top of each loaf in fancy patterns with a sharp knife. Transfer the parchment and dough via pizza paddle to the baking stone.
Bake for 15 minutes or until the crust is golden brown. The internal temperature of the loaf should be about 190 degrees.
Immediately remove bread from the cloche base and cool on a rack.