January 26, 2015 - 12:30pm
Rectangular Baking Cloche - size?
(First time poster, long time reader). Ideas sought please for the ideal cloche...
I am talking to a local potter about making me an oval or rectangular bread cloche that would fit 850g dough weight oval loaves proved in bannetons (the bread size/shape I normally make).
I've got a few ideas but I'd love to hear anyone's thoughts on what their ideal rectangular/oval cloche would be like? Shape, handles, internal dimensions, materials.....whatever you think will work...
Thanks.
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Chad Robertson of Tartine fame (maybe some people on this site have heard of him . . . ) recommends either a "9.5-inch/24-centimeter round cast-iron Dutch oven, [or] 11-inch/28-centimeter oval cast-iron Dutch oven" for approximately 1000 g of bread dough. I'd stick with oval or round rather than rectangular, and would probably go for 9-inches round or 10.5 inches rectangular. Cast-iron is great because it retains heat so well, but terra-cotta is also, I have heard, a noble material that works well for bread.
thanks for the info...I have a 28cm oval cast iron pot that I'm using at present. I imagine that's fine for the method where you put the dough into the pot....perhaps that's what he has in mind....but I'm looking for a cover to place over the dough that won't touch the sides, just trap the steam. Placing the 280c hot pot upside down is a bit tricky (fine for 500g loaf but the larger ones I end up trapping part of the dough).
....but great to hear a recommendation for the terracotta (need to speak with the potter concerning the type of clay)...
... to fully cover a turned out lump of dough that's been slashed and is starting to spread - and with a handle on-top to help lift it off... (or 'ears' on opposite sides to lift off with oven mitts)
And check your oven height too - make sure you can lift it off the bread and get it out the oven without it touching anything...
And get the potter to make it out of the stuff they make kiln shelf supports out of... (and don't glaze it)
-Gordon (who's never used one)
thanks Gordon...great tip on oven height to lift off, I hadn't thought of that, of course that makes sense. not sure about the kiln shelf supports...but of course the potter will.
Cheers
I have the emile henry cloche and there is nothing I would change about it. Size is good, it can take a lot of temperature change, and more. If I had one made I would duplicate this and then make one that is rectangular out of the same materials and to the same size. I really do wish I had that.
yes, those sure look nice. shame there's no oval or rectangular one. I guess he will use similar materials (ie. earthenware). My loaves are for toast, sandwiches, etc so I find it's better to bake oval loaves - not much use for the round cloche for me. Btw, this potter thinks the finished article will be less than £50 - not sure where you are Edo Bread - but that's half the price of an Emile Henry cloche in my local shop.
... or at least try an experiment without a cloche... If you have an oven that'll do 280C, then a big tray in the bottom and a big mug of water splashed into it at the same time you load the dough into it will provide a good dose of steam in the oven for a 5-10 minutes while the dough springs and the crust sets... I cook my breads as hot as possible (one oven will do 250, the other 280+) for about 11-12 minutes, then reduce the temperature to about 210 for the remainder (usually about 22 minutes depending on loaf sizes)
But I've never used a cloche/dutch oven, so maybe I don't know what I'm missing, but my loaves turn out just fine...
-Gordon
Maybe i should post separately on this....I've just had no luck generating much steam in my oven, as it escapes with the oven being well vented....but using the cloche method my bread got a whole lot better (ie. more oven spring, thinner crust)...in fact I'd say I didn't know what I was missing til I used it! (been baking regularly for 8 years, only used cloche in last 6 months)
wonder if my ovens are good with steam because they're A+ energy ratings - and don't have any vents... Go for the cloche then...
(Although my 12 year old range cooker oven does have a small vent, but seems fine with the water tray in the bottom)
-Gordon
I have tried just about everything and I gotta say for the easiest best bread I am sticking with a cloche. I will be interested to hear your results with this potter. Even without a price saving if I could get a rectangular for times I make things in that shape it would be great. Please give an update once you have one. Thanks.