La Cloche Clay Baker - Round review by Joe Ferri

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Awesome it doesn't get any better than this! (5/5) Jan 6, 2012 Joe Ferri Belleville Il US
  The La Cloche arrived today. I read the reviews before purchasing and paid particular attention to the comments about seasoning of the stoneware since one of my pizza stones cracked about 3 years ago. After that happened I found that by coating the pizza stone with peanut oil it will turn a dark brown not quite as dark as a cast iron skillet, but nothing sticks, and the peanut oil can take high heat without smoking up the house. Without the seasoning the stones get dark blotches and look unsightly especially with a crack running through it. So I made two loaves tonight after coating the stone and heating it up to 350 and then cooling down to room temp. First sourdough loaf was placed in the La Cloche (French for bell) cold. The oven was set to 375 and I baked the bread for an hour after the set temperature was reached. Perfect crisp thin crust with golden color and wonderful springy crumb. The second loaf was placed into the hot stoneware, covered immediately and placed back into the same 375 oven for 1 hour. I'm jumping for joy because the bread rose to fill the entire dome, same results as the first loaf only better. I've had a passion for the perfect bread for the past 15 years and it doesn't get any better than this.

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