Cloche bake Pizza dough to bread

I took my pre-fermented and biga'd pizza dough recipe and decided to cloche bake it instead of pizza, as a bread.

I put it under the hot cloche on the hot terra cotta tiles for 15 mins, then took the cloche off for another 15 all at 400°.

Looks OK.  We'll have with dinner tonite.

But what I want to know is, if you ever bake with the clay cloche, what methodolgy do you use for this kind of bread?