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  • 3 Cups bread flour (plus 2-3 additional Tablespoons, as needed)
  • 1 Tablespoon freshly grated orange zest
  • 1 1/2 teaspoons Red Star Platinum Yeast
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon salt
  • 1 1/2 Cups water, warmed to 120-130 degrees Fahrenheit
  • 2 Tablespoons honey


  1. Sprinkle base of bread cloche with flour or line with parchment paper. Set aside.
  2. In the bowl of a stand mixer, whisk together 3 cups bread flour, orange zest, yeast, ground cardamom, and salt.
  3. With the mixer affixed with a paddle attachment, mix in water and honey just until combined.
  4. Switch out paddle attachment for dough hook and knead until dough forms and pulls away from the edges of the bowl. Dough will be soft and may slide down the dough hook when the mixer is stopped, but it shouldn't stick to the edges of the bowl. If it does, add more bread flour, a tablespoon at a time, until desired consistency is reached.
  5. Scape dough out onto a lightly floured surface. Shape into a round, and place on prepared base of bread cloche.
  6. Cover with a towel and allow to rise in a warm location until doubled in size about, 60-90 minutes. Once dough has risen, sprinkle with a bit of flour and score the top in any pattern you desire.
  7. While dough is rising, preheat oven to 425 degrees Fahrenheit. Place top of bread cloche on base with risen dough and put in oven. Bake for 30 minutes. Remove top and bake for an additional 5-10 minutes to achieve a deeper brown top.
  8. Remove from oven. Carefully place bread on a cooling rack, and allow to cool for 20-30 minutes before slicing and serving.