“There seems to be a lot of debate over whether to pre-heat the cloche. I tested two dough samples, prepared under the same conditions. The loaf from the pre-heated cloche was larger, i.e. less dense. I use an electric fan oven with a 220 degree 'bread' setting and my loaves have definitely come out lighter and fluffier since using the cloche rather than a granite slab and water tray.”
“I run a B&B and have been making bread for many years; experimenting with every possible technique. Although I say so myself my bread is good,in fact we never thought it could get any better and all our guests rave about our homemade bread. However, you can improve on perfection! This baking dome gives superb results, especially with sour doughs, which can be a little unpredicatable. The Cloche is also a beautiful object to have in your kitchen. Really pleased. Mandi - www.fairydean.co.uk”
“I run a B&B and have been making bread for many years; experimenting with every possible technique. Although I say so myself my bread is good,in fact we never thought it could get any better and all our guests rave about our homemade bread. However, you can improve on perfection! This baking dome gives superb results, especially with sour doughs, which can be a little unpredicatable. The Cloche is also a beautiful object to have in your kitchen. Really pleased. Mandi - www.fairydean.co.uk”
