“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 bought my cloche a year ago and never looked back. It transformed my dodgy sourdough bread bricks into proper risen crusty loaves the very first time I used it. I always leave the cloche base in the Aga overnight, so when the bread is gently tipped onto it next morning after an overnight fridge prove, the base starts cooking the loaf straight away and it doesn't start spreading. I've experimented by soaking the cloche lid in a sink of water overnight so it pumps out steam once in the hot oven. I also use my cloche for cooking chickens or belly of pork on a bed of root veg, so it's a multi-tasker and a great investment for any kitchen whether you bake bread or not.”
“I bought my cloche a year ago and never looked back. It transformed my dodgy sourdough bread bricks into proper risen crusty loaves the very first time I used it. I always leave the cloche base in the Aga overnight, so when the bread is gently tipped onto it next morning after an overnight fridge prove, the base starts cooking the loaf straight away and it doesn't start spreading. I've experimented by soaking the cloche lid in a sink of water overnight so it pumps out steam once in the hot oven. I also use my cloche for cooking chickens or belly of pork on a bed of root veg, so it's a multi-tasker and a great investment for any kitchen whether you bake bread or not.”
“I bought my cloche a year ago and never looked back. It transformed my dodgy sourdough bread bricks into proper risen crusty loaves the very first time I used it. I always leave the cloche base in the Aga overnight, so when the bread is gently tipped onto it next morning after an overnight fridge prove, the base starts cooking the loaf straight away and it doesn't start spreading. I've experimented by soaking the cloche lid in a sink of water overnight so it pumps out steam once in the hot oven. I also use my cloche for cooking chickens or belly of pork on a bed of root veg, so it's a multi-tasker and a great investment for any kitchen whether you bake bread or not.”
“I bought my cloche a year ago and never looked back. It transformed my dodgy sourdough bread bricks into proper risen crusty loaves the very first time I used it. I always leave the cloche base in the Aga overnight, so when the bread is gently tipped onto it next morning after an overnight fridge prove, the base starts cooking the loaf straight away and it doesn't start spreading. I've experimented by soaking the cloche lid in a sink of water overnight so it pumps out steam once in the hot oven. I also use my cloche for cooking chickens or belly of pork on a bed of root veg, so it's a multi-tasker and a great investment for any kitchen whether you bake bread or not.”
“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'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'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.”
