The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dmsnyder's picture

"Magic Bowl" effect with an aluminum foil roasting pan

April 10, 2009 - 10:42pm -- dmsnyder

Covering loaves during the first third to half of the bake is one way of achieving a humid environment in a home oven, Its purpose is to approximate the effects achieved by injecting steam into commercial ovens. It enhances oven spring and the spreading of cuts (bloom) in the loaves. This technique has been discussed extensively and repeatedly on TFL.

xaipete's picture

Covering SD Loaf with Turkey Roaster

March 24, 2009 - 12:22pm -- xaipete

I'm getting ready to bake a loaf of SD bread and want to try baking it under a turkey roaster instead of steaming. I understand that I need to remove the roaster after about 15 minutes, but it isn't clear if I need to preheat the roaster on the stone first. Can someone advise me? Thanks, in advance.


Dwu3193's picture

Homemade Cloche

January 27, 2009 - 8:18pm -- Dwu3193

Bad news...I just broke my Cloche. Every once in a while, I used it when I just had to have the crispiest of crisp crusts that I couldn't achieve with the cold oven method. Since I don't want to shell out 40+$ again, I've decided to build a homemade cloche from a terra cotta flower pot and base. But, I'm not sure if the terra cotta is food-safe or not. There's a Joann's in my neighborhood where I can get the materials so does anyone know if their materials are food safe? How can I get the material safety sheet if the employee's over there don't know?

fleur-de-liz's picture

Baking rye breads under a cloche

January 10, 2008 - 9:11pm -- fleur-de-liz

I love the results of baking bread under a cloche, but have used the cloche mostly with white and whole wheat based breads. Has anyone baked rye breads 'en cloche' or any other type of enclosed top baker? Were the breads better than baking directly on a stone with steam?

I assume that a cloche would be as effective with rye breads as with wheat, but would love to hear about your direct experiences as I am envisioning a rye bread baking weekend coming up!

Thanks so much,


BROTKUNST's picture

Baking with a Cloche ...

April 11, 2007 - 7:22am -- BROTKUNST

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 ?



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