La Cloche "Also known as an instant brick oven, this bread baker

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Cover and bake. You don't need a baking stone, you don't need to introduce water into the oven for steam, and you don't need to dampen the cloche; all the moisture you need comes from the dough and is trapped inside. One important point: Open the lid for the last third of baking, or the bread will not brown.

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A bread cloche creates an environment similar to a steam injected oven and creates a round bread with an awesome crust. This bread is incredible! While the bread cloche is a great way to bake this artisan bread, it is also possible to use a Dutch oven . To knead the dough, I use a stand mixer with the dough hook attached.

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A bread baking cloche, in essence, is a specialized baking vessel designed to replicate the conditions of a professional bread oven within a home kitchen. This earthenware or stoneware container acts as a mini oven within your oven, creating the perfect environment for baking artisan bread.

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The basic ingredients for making bread are flour, water, yeast and salt. Magic hap-pens when they are combined. The type of flour used, the amount of water added to the dough and how long you let the dough rest and rise determine the kind of bread you will make. Add a little more water and your bread will rise more quickly.

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Preheat your oven to 425 degrees. Sprinkle the bottom of the bread cloche liberally with corn meal. Place shaped bread dough in the center and cover loosely with a dish towel. When the bread dough has risen to double its original size, remove the towel cover the baker with the bell-shaped top.

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About 40 minutes before baking, preheat your cloche to 450°F. Slide the loaf onto the bottom part of the cloche. Put the cover on and bake for about 30 minutes. Remove the cover and continue baking for 5 to 10 minutes, or until the loaf is a deep caramel color.

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10) Bake the Loaf. Place the La Cloche on the bottom rack of the oven and cover it with the lid. Turn the oven down to 450 degrees F. Bake the loaf for 20 minutes with the lid on. Remove the lid and bake for an additional 20 minutes or until the loaf is a medium dark brown. Just be careful not to burn the bottom of the loaf.

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Place the lid on the La Cloche and bake the loaf for 30 minutes at 500 degrees F (260 degrees C). Remove the lid and reduce the oven temperature to 400 degrees F (200 degrees C). Continue baking the loaf for about 15 minutes, or until the crust is brown.

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Then preheat your oven. When the dough is ready to bake, simply place the cloche and base on the rack. Because all ovens behave differently, test the temperature the first few times you use the cloche. Set your timer for 10 to 15 minutes less that the time indicated in your recipe. Check your bread by carefully removing the cloche.

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A bread cloche recreates the same conditions that you find in a traditional bread oven so you can actually bake a delicious, crusty loaf that is light and airy inside. I took one for a spin this week and I can tell you it works. (Image credit: Apartment Therapy) (Image credit: Apartment Therapy)

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A solid bread cloche should have a tight-fitting lid that can trap steam—giving the bread a crackly, blistered, golden-brown crust. It should also have a heavy-duty bottom that ensures a.

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Vital wheat gluten is the protein in flour. Adding the pure gluten gives the bread a better texture and helps it rise more. Kosher salt is my salt of choice. If you are using regular table salt reduce the amount by ¼. A ceramic cloche helps to create that artisan texture and chewy crust we all love. 🔪 Instructions

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Instructions Bake Mode Prevent your screen from going dark as you follow along. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.

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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. Gently deflate the dough, shape it into a ball, place in a cloche baker, and cover with the lid. Let the dough rise for 30 to 45 minutes, until it's almost doubled in size.

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You don't need a baking stone, you don't need to introduce water into the oven for steam, and you don't need to dampen the cloche; all the moisture you need comes from the dough and is trapped inside. One important point: Open the lid for the last third of baking, or the bread will not brown.

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Preheat the oven to 450 degrees F. Sprinkle the bottom of the cloche with cornmeal. Shape the loaf into a tighter ball and place in the cornmeal-dusted baker. Cover with a towel or the cloche lid and let the dough proof for 45 minutes to an hour, or until doubled in size.