The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

La Cloche

mizrachi's picture

Electric stone ovens?

November 27, 2012 - 8:27pm -- mizrachi

Pleasant Hill Grain seems to stocking some high end German bread baking equipment of late, including an electric stone oven made by Haussler.  My efforts in a gas oven with a cloche has yielded great results, but could an entirely stone-lined oven be even better?  Curious to hear from anyone with experience with these kinds of ovens.

 

 

 

flourgirl51's picture

LaCloche question

May 11, 2011 - 9:11am -- flourgirl51
Forums: 

I would like peoples' opinons on using a LaCloche baker. It is better to preheat it and then place the dough inside( does this deflate the dough) or should the dough be placed inside of the LaCloche and then directly into a preheated oven?

Thank you.

olaugeb's picture

Help with design of earthenware baker ( römertopf, la cloche, dutch oven etc. )

February 3, 2011 - 6:05am -- olaugeb

Hey there,

I'm a ceramic student who have chosen one of his favorite hobbies to make a project out of. Baking.

I've had enormous success with an old Römertopf I bought used, both for doing stews but especially baking.
The old Römertopf had some shortcomings though, it was really big, necessitating a rather large bread, or a half used space which is an energy waste I rarely tolerate.
I accidentally broke the lid by putting it on a wet tablecloth, thermal shock of the right kind will make it crack :s

Thomas Parr's picture

Where can I purchase a La Cloche baker in Ontario

January 25, 2011 - 4:58am -- Thomas Parr

Hi Folks:  I am a newbie correspondent from Ontario, Canada.  I was wondering if any of you expert bakers out there could advise me where I might be able to purchase one in Ontario.  I would purchase from the USA, but I am concerned of the damage to the La Cloche in shipping.  I have read a number of sites whereby they have been shipped a number of times from Amazon.Com, only to arrive damaged.

Thanks in advance for any information.

kolobezka's picture

La cloche - Romertopf / Terra cotta pot instructions?

January 3, 2010 - 10:23pm -- kolobezka

Hi,

I am just thinking of buying a "la cloche" or a similar clay bakeware to bake our bread. I have read many of the comments here on TFL and elsewhere, but now I am a little confused about how to use clay bakeware...

- some people  recommend to preheat the la Cloche in 500°F oven (for how long?) and some prefer to put it directly with the dough inside in the cold oven. Does it make a difference? Is there a method that is better for different kinds of bread - for example lower/ higher hydratation, no knead, sourdough, yeasted, sweet...?

mizrachi's picture
mizrachi

Two simple questions regarding my new FibraMent baking stone:

 

Does one place a La Cloche or other bread pan on top of this baking stone? 

Will steam crack a FibraMent stone?

 

Many thanks!

 

Miz

 

 

 

 

Galley Wench's picture

Hello . . .from another newbie!

May 2, 2008 - 8:13am -- Galley Wench

Hi Everyone:  

After lurking on this site for a week or two, I've decided it's time to get involved.    There's so much great information here!!

I've been baking for over 35 years.   Especially love the challenge of baking bread; sourdough is my favorite!    Guess you can say I'm a sourdough puriest . . . I shy away from sourdough recipes that add commercial yeast.  

Trishinomaha's picture

Romertoph Clay Baker Question

November 10, 2007 - 8:25am -- Trishinomaha

Has anyone ever tried to bake bread in one of these clay cookers? I've had one stored away in my basement for years - used to use it for baking chicken etc. but it was so messy to try and clean. I just brought it upstairs (had been reading about La Cloches forever and finally ordered one from Eric at Breatopia - only $39.00 by the way! $10.00 cheaper the Amazon) Anyway, I got to thinking about trying to bake bread in the Romertoph - What say you all?

Trish

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