Use of clay cloche
I have read too much advice about using a clay cloche. More trusting of the wisdom of TFY practitioners.
Many writers seem to agree that (whether using cloche or not) early steam benefits oven spring and late steam creates tough thick crust. I am seeking thin crispy crust. I am baking high hydration (70-80%) long slow fermentation (12 hours to 4 days) Seeking your opinion about a paragraph in Crust and Crumb (Peter Reinhart, p. 103) He says, "I have found my best success when I proofed my loaf directly on the cloche bottom which avoids unnecessary handling (I LOVE THIS IDEA), then spritzed the inside dome with water, placed it over the loaf, and slid the whole unit into a very hot oven. I turn down the temperature only when I am sure the heat has fully penetrated the cloche." (NEVER HAVING BEEN INSIDE A CLOCHE IN A VERY HOT OVEN I HAVE NO CLUE WHEN I COULD BE SURE OF THIS - WONDER HOW PETER DOES???)
So, baking friends: 1. Have you tried his procedure and what do you think of it? 2) How long would it take in a 475 oven for the heat to "fully penetrate the cloche." 3) After how many minutes to remove the top of the cloche so as to avoid late steaming and resulting tough crust?. 4) Then how long to bake before testing internal temperature for loaf doneness?
All reflections appreciated ! Jim .