“My cloche made fantastic bread, I was delighted with it but they are very sensitive to a change in temperature. When I took mine out of a preheated oven, a procedure I'd done many times, the base split. You don't seem to be able to buy spare bases and domes so at �47 for a few months baking it's not worth replacing. I'm looking for a cast iron pot that'll last forever.”
“My cloche made fantastic bread, I was delighted with it but they are very sensitive to a change in temperature. When I took mine out of a preheated oven, a procedure I'd done many times, the base split. You don't seem to be able to buy spare bases and domes so at �47 for a few months baking it's not worth replacing. I'm looking for a cast iron pot that'll last forever.”
“My cloche made fantastic bread, I was delighted with it but they are very sensitive to a change in temperature. When I took mine out of a preheated oven, a procedure I'd done many times, the base split. You don't seem to be able to buy spare bases and domes so at �47 for a few months baking it's not worth replacing. I'm looking for a cast iron pot that'll last forever.”
“Very good service from Baking Bits. The cloche works well giving a good crust but I don't think it's quite as good as a Dutch Oven. I get a better crust, thinner and crispier, with a cast iron pan and because the dimensions are tighter there is more vertical rise than with the cloche which allows the dough to spread a little resulting in a flatter loaf.
La Cloche, however, is much easier to use because there is so much more space in which to drop your dough without scorching your hands. I suspect that with a bigger mass of dough, say 2Kgm, you'll get a better result but I haven't got around to trying it yet.”
“Very good service from Baking Bits. The cloche works well giving a good crust but I don't think it's quite as good as a Dutch Oven. I get a better crust, thinner and crispier, with a cast iron pan and because the dimensions are tighter there is more vertical rise than with the cloche which allows the dough to spread a little resulting in a flatter loaf.
La Cloche, however, is much easier to use because there is so much more space in which to drop your dough without scorching your hands. I suspect that with a bigger mass of dough, say 2Kgm, you'll get a better result but I haven't got around to trying it yet.”
“Very good service from Baking Bits. The cloche works well giving a good crust but I don't think it's quite as good as a Dutch Oven. I get a better crust, thinner and crispier, with a cast iron pan and because the dimensions are tighter there is more vertical rise than with the cloche which allows the dough to spread a little resulting in a flatter loaf.
La Cloche, however, is much easier to use because there is so much more space in which to drop your dough without scorching your hands. I suspect that with a bigger mass of dough, say 2Kgm, you'll get a better result but I haven't got around to trying it yet.”
