Baking with a Cloche, Question
I am new to posting to this site, but have been reading the forum for months. So helpful! I have been baking sourdough with really good results for 6 mos now, using Robertson's Tartine book, which is really handy for a beginner. The loaves I have made taste great, but I do not get much oven spring. I have tried higher hydration and I use steam in my oven. I was so excited by the feature in my 2 yr old Kitchen Aid oven of a specific tray to hold water for steam and an option for "steam bake". Unfortunately these do not create nearly as much steam as I would like, so little oven spring. I have the water tray heating for 20 min before putting in the bread but little steam is created at 500 degrees/ then turned down to 450.
My latest step was to splurge and purchase an Emile Henry Bread Cloche. It is round for boules. I know I should pre heat the entire cloche in the oven, to avoid temperature shock, but after 20-30 min of baking in the cloche, I am to remove the top and let it brown uncovered. My question is this: What do I do with the lid? Keep it in the oven next to the baking bread? Or remove it to the countertop, but does this risk thermal shock, or will it be ok?
The photo is one of my first Tartine attempts. Beautiful, tasty, but little oven spring.
Hi Donna,
Good question! I use a cloche, also, since my oven is gas and effectively vents off any steam. I balance mine across burners on my stove top, to provide reliable support, and also to allow air to circulate as it cools.
I love your scoring! It looks as though you r getting oven spring - evidenced by the spreading of the score marks and cracking where the loaf expands beyond the limits. Very nice!
Cathy
Donna, countertop would be fine, though for most of us, you would want a hot pad or something to protect the countertop.
Good to know that the temperature change won’t crack it. I appreciate your quick answer. I cannot wait for it to arrive and to try it out!
Thanks for the comments on scoring! I am trying to work towards more elegant designs. The dough seems to spread out within about 3-4 min. of me removing it from the banneton. So I have to work quickly. I am not sure if the loose dough/ spreading is a good sign because it is 75% hydration or an issue of over fermentation. But I love experimenting and the whole process.
Donna, I put a thick folded bath towel on my ceramic tile counter or a large baking rack, and set the lid (and later bottom) on the towel to cool. use a round and oval cloche at the same time, and have never had a crack.
Beautiful scoring!
Thank you for your answer. I thought I would have to let it cool in the oven gradually.
I am a painter, so I love the artistic side of baking- the scoring. ?
and also never use it. I, too, purchased the Henry cloche, but use only the top of it on a baking stone. While my oven is electric, my range top is gas, and like others, set the hot lid on the range-top, which provides plenty of circulation.
Thank you for the picture. That’s the one I ordered. I am thinking I can even use the bottom as a small pizza stone. ( along with another stone I have. I usually bake two pizzas at a time)
Yes, it was disappointing to find out that the steam feature is pretty useless. But I do like the proof setting on the oven. I use that occasionally if the central air is too cool in the house. (Constantly running here in Texas).