Broken cloche base
Hi, I am new on here. I have been baking sourdough for about a year, and I am definitely not an expert. But most of my bread comes out tasting pretty good, even if I don’t have the best technique.
Until today, I have been baking my bread in a large cast-iron Dutch oven. It has produced delicious results, but I am sick of dumping my dough into the Dutch oven and having the dough hit the sides when I miss. Then, I get a very odd looking loaf.
My husband purchased a ceramic cloche from King Arthur Flour for Christmas. I followed all the directions on the paper, and I used the same technique I have been with my cast-iron Dutch oven. And the base cracked. After that, I read the reviews on the KAF site, and it appears I should not have a preheated the base. I’ve spoken with KAF, and they were very accommodating, but now I need to figure out the best bread baker for me that WON’T crack.
My technique: After bulk ferment, I shape the dough and let it rest in a floured banneton in the refrigerator overnight. In the morning, I preheat the oven with my bread baker to 495, and I then dump my refrigerated dough directly into the baker, cover it, and bake for 20 minutes. I uncover for the last 10.
Can anyone recommend a type of bread baker that would work for this technique? One that won’t crack once cold dough hits a hot surface? Would a pizza stone work? I do still have the bell top… Just no base.
Or if my technique is a mess – is there something else I can do that will not require a lot of extra time or precision? I use the refrigerator to retard proofing because I am not always able to bake at a reliable time, and it’s so disappointing when my dough overproofs. Lots of young children my house…