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Submitted by johnevans1 on January 20, 2009 - 11:53am Le Cloche defeatI have tried cloche baking without success. I thought the idea was to get "BROWNED" bread. My loaves rise well following a King Arthur recipe for cloche use but the bread is not brown. I have had to turn on the broiler(UGH) to brown the loaves. My oven is an electric convection which bakes the breads faster than the recipe calls.( internal temps to 200 degrees ) The loaves reach 200 degrees without being browned. I leave the cloche cover off for the last ten minutes of baking and spritz heavily. What to do? John
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Cloche
Hmmm. I've had really good luck with mine. Here's how I use it.
That seems to do the trick for me. You probably shouldn't spritz after removing the lid.
cloche
This was my first bake in my home made cloche, convect turned OFF.
Cold dough in cold cloche into hot oven, no spritz. qahtan
Cold cloche
I should try that sometime, Qahtan. Do you keep the bread in the cloche for the whole bake? Or do you remove the top at some point before removing the loaf from the oven.
Lid off
I actually take the lid off for the last 10-25 minutes (depending on the type of bread). I had the same issue as you (i.e. not brown enough).
Cloche
I bake a loaf every weeend using the cloche. I allow the loaf to rise on parchment paper, heat oven to 425 - slide loaf onto base of cloche (on next to lowest shelf) then replace heated dome. Bake for 30 minutes, remove dome, slide out the paper and bake for another 20 mins. Makes a very dark brown, crisp crust loaf.
Llew