Baking with a Cloche ...
Those who also use 'La Cloche' ... have you tried soaking the Cloche in water before baking (or spray the inside with water) ?
I do not use the base that came with it but a hot baking stone, combined with the 'cold' Cloche ... I am getting great results but I could imagine that a wet Cloche could create for the dough a setup with even more steam in the first minutes. What do you think ?