“I have just made my first loaf in the Cloche and it has turned out brilliantly.It was a pleasure to not have to keep misting the oven.Tastes lovely too :) and what a wonderful crust !!”
“I have just made my first loaf in the Cloche and it has turned out brilliantly.It was a pleasure to not have to keep misting the oven.Tastes lovely too :) and what a wonderful crust !!”
“I have just made my first loaf in the Cloche and it has turned out brilliantly.It was a pleasure to not have to keep misting the oven.Tastes lovely too :) and what a wonderful crust !!”
“I have just made my first loaf in the Cloche and it has turned out brilliantly.It was a pleasure to not have to keep misting the oven.Tastes lovely too :) and what a wonderful crust !!”
“Received La Cloche yesterday and christened it today by baking the Garden Herb Sourdough in it. Superb results and so easy to use. My oven can be a bit "keen" at times (has a mind of it's own!", so this baking dome ensured an even bake without having to constantly check progress. A good buy which will rarely be out of use.”
“Received La Cloche yesterday and christened it today by baking the Garden Herb Sourdough in it. Superb results and so easy to use. My oven can be a bit "keen" at times (has a mind of it's own!", so this baking dome ensured an even bake without having to constantly check progress. A good buy which will rarely be out of use.”
“Received La Cloche yesterday and christened it today by baking the Garden Herb Sourdough in it. Superb results and so easy to use. My oven can be a bit "keen" at times (has a mind of it's own!", so this baking dome ensured an even bake without having to constantly check progress. A good buy which will rarely be out of use.”
“It took me a while to work out that it's necessary to smother my plastic banneton in flour to ensure the dough releases when I turn it out onto the cloche base. And also that the plastic banneton is a pain to lift away from a scalding hot cloche base. (I burnt my fingers a couple of times.) So I tried using the la cloche from cold and I can tell you that it's much easier to handle and it makes no difference to the final result, which is always perfect. I bake a pretty big sourdough for 35 mins lid on, 10 mins lid off to brown and crisp. Absolutely perfect every time. I can't recommend this enough.”
