“Have only made two loaves so far but the results are great - well risen. Far lighter than the cast iron pan and less chance of me getting burnt transferring the dough to the cloche than with the pan. Just wish I could transfer the long shaped dough to it - need a slightly shorter banneton!”
“It really does give that 'wood fired brick oven' crust and flavour to both yeasted and sourdough loaves. Great oven spring too. The real advantage is that you don't need to introduce steam into the oven as the dough produces its own steam.”
“It really does give that 'wood fired brick oven' crust and flavour to both yeasted and sourdough loaves. Great oven spring too. The real advantage is that you don't need to introduce steam into the oven as the dough produces its own steam.”
“It really does give that 'wood fired brick oven' crust and flavour to both yeasted and sourdough loaves. Great oven spring too. The real advantage is that you don't need to introduce steam into the oven as the dough produces its own steam.”
“These scales are great for long fermentation doughs and for preferments. Not used a lot yet but are very accurate as my KD scales are not ver good for under 2g measures. Handy size with a backlight”
“Cooked lots of sourdough using an old cast iron pan, tried everything to get rid of really hard crust which is hard to cut but with the cloche the bread came out soft and light, I cooked it for 15 mins without the lid for a light crust and a perfect sourdough rye loaf. Will be using this lots. Just got to find somewhere to keep it! Well worth the money.”
