“I baked a sourdough loaf on Sunday the results were superb. The loaf was well risen golden in crust and tasted sublime. Thank you, yet again you have come up with a grat product. I look forward to many happy baking days. Frances”
“I baked a sourdough loaf on Sunday the results were superb. The loaf was well risen golden in crust and tasted sublime. Thank you, yet again you have come up with a grat product. I look forward to many happy baking days. Frances”
“I baked a sourdough loaf on Sunday the results were superb. The loaf was well risen golden in crust and tasted sublime. Thank you, yet again you have come up with a grat product. I look forward to many happy baking days. Frances”
“I baked a sourdough loaf on Sunday the results were superb. The loaf was well risen golden in crust and tasted sublime. Thank you, yet again you have come up with a grat product. I look forward to many happy baking days. Frances”
“In the few months I have been baking sourdough loaves I have tried all the usual techniques for getting and keeping steam in the oven, with a high pressure misting spray having the most, but still limited, effect... until I got my La Cloche. In the three days I've had the dome it has produced four stunning looking loaves out of four with massive oven spring, beautifully controlled bursting crusts, huge open blooms and crispy, crusty ears. Every one of those effects was far more developed and better controlled than I had ever seen in my bread before the cloche arrived. In addition, there is no more darting out to the kitchen every two minutes to spray the oven etc. - just put the cloche in, wait 40 minutes, take off the cover and wait another 10 - and it smoothes out the temperature swings that frequently occur in domestic ovens. If you have room to store one then it is the simplest way to make the biggest jump towards professional quality bread. Outstanding!”
“In the few months I have been baking sourdough loaves I have tried all the usual techniques for getting and keeping steam in the oven, with a high pressure misting spray having the most, but still limited, effect... until I got my La Cloche. In the three days I've had the dome it has produced four stunning looking loaves out of four with massive oven spring, beautifully controlled bursting crusts, huge open blooms and crispy, crusty ears. Every one of those effects was far more developed and better controlled than I had ever seen in my bread before the cloche arrived. In addition, there is no more darting out to the kitchen every two minutes to spray the oven etc. - just put the cloche in, wait 40 minutes, take off the cover and wait another 10 - and it smoothes out the temperature swings that frequently occur in domestic ovens. If you have room to store one then it is the simplest way to make the biggest jump towards professional quality bread. Outstanding!”
“In the few months I have been baking sourdough loaves I have tried all the usual techniques for getting and keeping steam in the oven, with a high pressure misting spray having the most, but still limited, effect... until I got my La Cloche. In the three days I've had the dome it has produced four stunning looking loaves out of four with massive oven spring, beautifully controlled bursting crusts, huge open blooms and crispy, crusty ears. Every one of those effects was far more developed and better controlled than I had ever seen in my bread before the cloche arrived. In addition, there is no more darting out to the kitchen every two minutes to spray the oven etc. - just put the cloche in, wait 40 minutes, take off the cover and wait another 10 - and it smoothes out the temperature swings that frequently occur in domestic ovens. If you have room to store one then it is the simplest way to make the biggest jump towards professional quality bread. Outstanding!”
“In the few months I have been baking sourdough loaves I have tried all the usual techniques for getting and keeping steam in the oven, with a high pressure misting spray having the most, but still limited, effect... until I got my La Cloche. In the three days I've had the dome it has produced four stunning looking loaves out of four with massive oven spring, beautifully controlled bursting crusts, huge open blooms and crispy, crusty ears. Every one of those effects was far more developed and better controlled than I had ever seen in my bread before the cloche arrived. In addition, there is no more darting out to the kitchen every two minutes to spray the oven etc. - just put the cloche in, wait 40 minutes, take off the cover and wait another 10 - and it smoothes out the temperature swings that frequently occur in domestic ovens. If you have room to store one then it is the simplest way to make the biggest jump towards professional quality bread. Outstanding!”
