Cloche bake Pizza dough to bread
I took my pre-fermented and biga'd pizza dough recipe and decided to cloche bake it instead of pizza, as a bread.
I put it under the hot cloche on the hot terra cotta tiles for 15 mins, then took the cloche off for another 15 all at 400°.
Looks OK. We'll have with dinner tonite.
But what I want to know is, if you ever bake with the clay cloche, what methodolgy do you use for this kind of bread?