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Baked Bread in a La Cloche in the Egg
Ross in Ventura
Posts: 7,234
Monday UPS brought a package that contained two clay cookers one round and one rectangular
Dough after 18-hr. rise
2-hr. rest in a bowl with wheat bran
Going to put the La Cloche in the Egg and bring the temp. to 500*
Dough in the La Cloche well bake for 30-min. with dome on
After 25-min I lowered the temp. to 450*
After 15-min. with dome off
Cooling off
Turn out really good, well have some with dinner
Ross
Dough after 18-hr. rise
2-hr. rest in a bowl with wheat bran
Going to put the La Cloche in the Egg and bring the temp. to 500*
Dough in the La Cloche well bake for 30-min. with dome on
After 25-min I lowered the temp. to 450*
After 15-min. with dome off
Cooling off
Turn out really good, well have some with dinner
Ross
Comments
-
Ross,
That looks really good.Did you mix the wheat bran into the dough or just sprinkle it on top?
Where did you get the stoneware??
Jon -
No Jon, I just sprinkled it on the outside here is a link
http://www.breadtopia.com/store/la-cloche.html
Ross -
Looks great, Ross! Did you bake it with the cover on? I've never baked bread (oven OR egg), so I'm a noob for sure. I thought you could bake bread the same way you do a pizza (no container, just directly on the pizza stone. Do you need a container of some sort? Thanks.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
nice photos and information - thanks
what is the advantage of adding the la cloche ?
thanks - mr toadSee no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
nice photos and information - thanks
what is the advantage of adding the la cloche ?
thanks - mr toadSee no Evil - Hear no Evil - Speak no Evil
Smoke no Evil
BGE - Mini, Small, Medium, Large -
Rodney,
The same thought occurred to me... a ceramic dome inside a ceramic dome. Just wondering. -
Yes Michael it has a dome which is in 2/3 of the time you can also do it in a dutch oven, or you can cook it on a stone but I think its better this way
Ross -
When I use the dutch oven the bread seems to cook hotter than the La Cloche even thou its 50* hotter I like the way it cooks
Ross -
Great! Something ELSE to buy!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks Ross, good enough reason for me.
-
Looks great, did it have a smokey taste?
-
Great job on the bread Ross,nice to have the new toys.
GOOD EATS AND GOOD FRIENDS
DALE -
No it did not I did not use any smoke other than lump
Ross -
Yes it is Dale, Thanks
Ross -
Thanks for the link Ross...Nice stoneware and bread.
-
Looks delicious Ross
-
Thanks JR.
Ross -
Ross,
The bread looks great, like a real Calabrese. I have some Romertopf(?) clay bakers and have only used them for fowl. This was pre-egg and you soaked the cookware in water prior to the cook to keep a moist environment.
My Mom loved the stuff but I haven't used it in years. Is this the same kind of thing?
SteveSteve
Caledon, ON
-
Yes it is Steve, the company I bought it from sells the Romertopf its a great site lots of videos
http://www.breadtopia.com/store/
Ross -
Is the crustiness equivalent to the dutch oven? Does the cloche hold moisture to about the same degree as the DO, do you think?
Greg
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