Using a Cloche
Hi, I just bought a cloche (King Arthur Flour) and find many conflicting instructions on the internet and in the best books (Including Reinhart) about how to use it. Is there any single source of wisdom out there?
1. To oil the interior of both parts before EACH use, or not.
2. To preheat the cloche with the oven and THEN put the bread in, or not.
3. To preheat ONLY the top part, while the dough rises in the bottom part, or not.
4. To spray the inside of both parts, and the dough, before each use; or not.
5. To turn the oven up 50 degrees over usual for the recipe; or not. (This would yield 500 F. whereas the instructions that came with the cloche said it is only safe up to 450F.
6. To not preheat the cloche with the oven, or not. (Some say this will cause the cloche to crack when put in the oven.
7. To remove the top part after baking 15 minutes; or in the last 3-5 minutes.
8. Some say a cloche produces a thin crackly crust; some say a thick chewy crust.
HELP! THANKS! Jim Burgin