OK Tarheel, here goes. I sometimes use a rompertopf (clay cooker) for French
type bread, which is really the same thing as a cloche. But it's a bit of a
fuss and the thing is so large with its domed lid that it takes up the whole
oven. After an initial rush of enthusiasm I got lazy and haven't used the
clay cooker for bread in a long time. You have to use very high heat, start
in a cold oven, and cook longer than normal. But I think my main objection is
the limit of having only one loaf in the oven at a time.
> From: TheGuamTarheels@webtv.net
> Subject: La Cloche
>
> Okay, all you bakers. Several days ago I asked for comments from anyone
> using La Cloche to bake bread and what did I get?
> Nada, zilch, nuttin' honey. So this is your last chance to help the old
> Tarheel Baker.
> If you bake or cook in a cloche, please tell me how you like it, either
> by posting on the list or contacting me direct. I'd like the pros and
> cons to help me decide if I want to invest in a cloche. Thanks.
> Bob