November 13, 2014 - 3:48pm
Cloche
Still doing some experiments with the new cloche.
This was a delicious loaf. Actually got a shot of the crumb so thought I would post. Nothing that special.
Share
Still doing some experiments with the new cloche.
This was a delicious loaf. Actually got a shot of the crumb so thought I would post. Nothing that special.
Comments
Love the spring you got! How are you liking your cloche? I use one and the only trouble I've had is when a loaf is a bit wide and I misjudge when I set it in place.
Cathy
@Cathy - thanks for the comments. I really like the cloche. I had been intrigued by the dutch oven approach, but there are parts of that including putting the loaf in that I didn't like, this is so easy.
A couple of times I have used just the lid on top of my regular stone and that gives the same effect and removes the placement problem, just center the lid on top.
I tried a side by side one day of dough split in half. One baked in the cloche the other on the stone, same time, same duration. The color and texture from the cloche were definitely superior. I have a picture somewhere if anyone is interested.
What happens when you misjudge? Does the area that is too close get over done or does it just get a bit mishapen? I haven't had that happened, but have assumed if it touches the side it can't be any "worse" than hitting the sides of a dutch oven.
Edo Bread: I have tried the Dutch Oven approach, but like you, I think the LaCloche is easier and safer. I have the domed LaCloche and the oblong, and both work great. I use the domed one much more than the oblong, however. I have a loaf in the oven right now in the domed LaCloche.
Your loaf looks fantastic. Love the seeds, crust and crumb. It must have tasted great. You are inspiring me to make another seeded loaf. Best, Phyllis
Phyllis - I got the Emile Henry cloche. There were some things about it that I liked and went with it. I don't think they make an oblong so I am glad to hear the LaCloche does a good job because I might want to add that at some point.
Have gotten into the seeds lately. I really love the added flavor and crunch. - thanks for the comments!
Edo Bread: I have the Emile Henry in my hometown of Milwaukee, and I use it there. When I was first looking for one, I found the LaCloche online for my home base California kitchen, and it has worked very well. I bought the Emile Henry in Milwaukee (it was more than twice as expensive than the LaCloche, but it is worth it, in my view) to use when I am there visiting family and friends. I wish I had it here at my home base in California, because it is fantastic. Nothing sticks to it. My husband is a minimalist, and the increasing number of bakers, pans, dutch ovens and other gadgets for our CA kitchen is driving him crazy, so I don't think two domed bakers will work for me here!
I just saw that Emile Henry has a baguette baker, and I have been tempted.....Best, Phyllis
Mine is a La Cloche dome. I broke the base years ago, so use it on my baking stone and it works great. If I misalign it and touch the dough, it sometimes sticks a bit, but turns loose. I like the surprise of seeing the oven spring when the cover is removed. :)
I can't wait to take the cover off to see it! I did it twice today, as I baked two loaves today, one for friends. You are so right about the surprise when the lid comes off. Fun! Best, Phyllis
I have seen the Emily Henry baguette baker.... very tempting... very tempting.
A loaf right up my alley. Haven't encrusted the exterior of my bread with seeds for a while now...thanks for the reminder.
Happy baking.
John
It does make for a tasty loaf! Hope you can bake one soon! thanks for the comment.