I love the results of baking bread under a cloche, but have used the cloche mostly with white and whole wheat based breads. Has anyone baked rye breads 'en cloche' or any other type of enclosed top baker? Were the breads better than baking directly on a stone with steam?

I assume that a cloche would be as effective with rye breads as with wheat, but would love to hear about your direct experiences as I am envisioning a rye bread baking weekend coming up!

Thanks so much,

Liz