Bread cloche

Fall Baking Recipe: Rustic White Bread from a Bread Cloche — Recipes from The Kitchn

How to Make a Bread Cloche

The cast-iron pan method is based on a much older method, where bread is baked inside a closed clay pot (or "cloche," meaning "bell" in French).

Ingredients 1 1/4 cups lukewarm water 2 teaspoons instant yeast 1 tablespoon Pizza Dough Flavor 1 1/4 teaspoons salt 2 tablespoons olive oil 3 cups King Arthur Unbleached All-Purpose Flour 1/2 cup (2 3/8 ounces) Hi-maize Fiber* *Substitute 1/2 cup King Arthur Unbleached All-Purpose Flour for the 1/2 cup Hi-maize, if desired. Instructions Mix and knead everything together to make a smooth, slightly sticky dough. Cover the dough, and let it rise for 1 to 1 1/2 hours, until almost doubled…

There’s a very quick learning curve when baking with the Emile Henry Baking cloche. I’ve found a few tricks to getting the best results. Here are some of my Tips for Using an Emile Henry Baking Cloche.

When Isatu Hyde had a studio above a cafe in London, she became inspired to create lidded baking dishes for baking bread, inspired by the cast iron pots

The cast-iron pan method is based on a much older method, where bread is baked inside a closed clay pot (or "cloche," meaning "bell" in French).

A mild-tasting, white bread, with a chewy crumb, and a crunchy crust.