Cloche baking with cold dough
First time I tried putting the dough that was retarding in the fridge in a bannetone straight into the cloche for baking.
Cannot really call it a great outcome. Bottom did not rise well and there was about 5mm of a flattened dough on the bottom after it finished baking
I am thinking its because dough was cold when it hit the cloche and cloche does not have enough thermal mass to absorb it, thus cooling the bottom of the cloche. I have only done 1 loaf so far, so will try experimenting with longer bake times before the lid is removed.
Does anyone know what the issue is and how to overcome it? I have seen people using cast iron dutch ovens with cold doughs, but cast iron may have a better heat retention to the cloche