Is there a difference in the bread between using a couche, or parchment?
I have learned to use my cloche and really like baking in it now.
Transfering the semi-dry dough to a 500+ degF cloche is not an easy process unless you use parchment. (The parchment acts as a handle on the dough.) But then isn't the parchment going to not bake the bottom of the crust in the same way as direct contact with the cloche would? E.g. I no longer need to add cornmeal... or should I still add the cornmeal?
However, the couche makes for one small balancing act when transfering the dough to a hot cloche, but it allows for the cloche to be in direct contact with the dough. Throwing, flopping, inverting, etc. all make for a small baker's adventure.
Thanks in advance,
-ld (Ecc. 9:1-4)