The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Brand new cloche

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shuttervector's picture
shuttervector

Brand new cloche

Hi, from San Diego,


I just received my brand new ceramic cloche and would like to know anything special to not ruin it.


Thanks,


Dorothy


 shuttervector@gmail.com

margieluvschaz's picture
margieluvschaz

I've had mine for 2 years.  I use it only for bread.  I put it in a cold oven & let it heat up with oven.  I don't wash it with soap just brush out.  I don't soak it in water prior to using- some clay bakers suggest this.  I store it in a safe spot in the cabinet where it won't get hit or knocked over.


Mine looks like I've baked in a campfire.  It gets dark & weathered looking but it just means it's baked a lot of lovely bread! Have fun!


Margie


 

Broc's picture
Broc

Despite what the manufacturer says --


Keep it dry...


Don't oil, season... yada-yada...


Heat to 450F from cold... then set oven to initial baking temp [I do 420F], then put the shaped & proofed dough into the piping hot cloche [yes-I use parchment] put on the cover and back into the oven.


About 12 minutes later, remove the cover --


I reduce the oven temp to 390F... and bake until 195F internal.


Enjoy!


~ Broc


FYI -- I use 2 lbs of dough/loaf.  I adapt PR's recipes & techniques to mix up 6 lbs, fridge for two days, separate into 3 loaves, and have at it!


~ B