“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.”
“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.”
“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.”
“Use it for all my sourdough. Helps with a good spring in the oven and allows you to cook the loaf with a light crust if you prefer (my children do). Has helped improve the consistency of my bread making. No more ice cubes or water in the bottom of the oven. Just empty the proving basted onto the heated base pop the top on, bake for 30 or so mins with the top on and remove to brown. Throughly recommended.”
“I'm impressed. I have just used 'La Cloche' to make a white sourdough loaf following a recipe (River Cottage) I've used several times before with indifferent success. Somehow I never managed to achieve the spring and lightness I was looking for, but 'La Cloche' has produced exactly what I have been wanting, without spraying water or using ice-cubes, etc. I did take the time to season the base with a light coating of oil before use, and I can see the sense of doing this. I also pre-heated the Cloche before transferring the proved dough to it and baking. The instructions are not clear but seem to indicate putting the dough into a cold Cloche for baking. I wasn't keen on this and have not regretted pre-heating.”
“I bake several times a week for B&B guests, so quality and consistency are key. The cloche has revolutionised my baking. It produces a crust that I could never achieve with the oven alone and increases oven spring by a considerable amount. It is a very forgiving piece of kit, which means minor mistakes in proving are not reflected in the final product. Without a doubt an essential piece of baking equipment.”
“I bake several times a week for B&B guests, so quality and consistency are key. The cloche has revolutionised my baking. It produces a crust that I could never achieve with the oven alone and increases oven spring by a considerable amount. It is a very forgiving piece of kit, which means minor mistakes in proving are not reflected in the final product. Without a doubt an essential piece of baking equipment.”
“I bake several times a week for B&B guests, so quality and consistency are key. The cloche has revolutionised my baking. It produces a crust that I could never achieve with the oven alone and increases oven spring by a considerable amount. It is a very forgiving piece of kit, which means minor mistakes in proving are not reflected in the final product. Without a doubt an essential piece of baking equipment.”
