The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

La Cloche or Bread Dome?

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flourgirl51's picture
flourgirl51

La Cloche or Bread Dome?

I am thinking of getting a stoneware baker and am undecided between the LaCloche and the Bread Dome, both made by Sassafrass. 

Has anyone compared the two as far as size and functionality?

richkaimd's picture
richkaimd

Make your own from parts easily purchased at a hardware store.  I know there are searchable notes about this but I'll try to describe it here:  buy a large unglazed (red-orange) flower pot base and a flower pot that, upside down, fits neatly into the base.  Then seal the hole in the base of the flower pot with an large, threaded eye-ring held in place by metal washers and nuts on both inside and outside of the hole, leaving the round eye on the outside.  This eye is what you hold, hand covered with a potholder, dish towel, whatever, when you remove the cover halfway through your baking.  

Cheap and it works!  Pick how deep the upside down flower pot should be based on how tall your oven is.

 

Tommy gram's picture
Tommy gram

Haha that's great I am going to try that someday!

dabrownman's picture
dabrownman

combo cooker that Skibum uses and has posted about.   Makes great bread and easy as all get out to load.  No worries about burned bottoms with DO's.  I would rather have one of those than a cloche of any kind.

For a cloche, I just overturn a stainless steel mixing bowl I got a Goodwill for 50 cents and it works as good as anything when using a stone or doubled up jelly roll pan to bake on.  Holds the steam well and heats very fast compared to ceramics.

Happ baking

Janetcook's picture
Janetcook

HERE is a link to a photo of a homemade Le Cloche.  Cost approx. $5.00. 

Janet

flourgirl51's picture
flourgirl51

Thank you for the information and the link! I think I will try my cast iron pot. I am not sure if it will be tall enough but I am going to give it a try. If not, I can see about trying the homemade version that you posted. 

Janetcook's picture
Janetcook

I like cast iron too.  Just heavier to deal with but if you don't bake often the weight is no big deal.  Cast iron works well either pre-heated or cold.

Have Fun,

Janet