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.
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.
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?
For about the last year I've baked my weekly loaf in my trusty #10 cast iron dutch oven. The results have always been good, but I'm limited pretty much to baking a boule. When I saw several posts in TFL about using an aluminum foil roasting pan as a cloche, I thought I would give it a try.
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,
I didn't want to hijack the other question where BROTKUNST suggested a turkey roaster cover so I thought I would start another thread.
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 ?
... be careful when you take off the lid to finish off the bake, otherwise you'll get a painful face full of steam, just like I did a few minutes ago. OUCH!
Bread looked good though. I'm making a big 2.5 lb Desem loaf. We'll see how it goes ....