“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.”
“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.”
“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.”
