La Cloche Clay Baker - Round review by Joe Ferri

See all reviews or add your own review of this product

2 year review (5/5) Nov 22, 2013 Joe Ferri Belleville Il US
  Jan. 2012 I began baking artisan bread 2-3 times per week with LaCloche which has never disappointed us with anything less than excellent results. I put it on the middle rack in a cold oven and allow the temp to come up to 375F, set the countdown timer to 65 minutes, and let it do what it does best until the timer rings. I find the best time to place it in the oven is when the dough has expanded to fill the entire bottom of the base. That tells me the dough is ready to give a full spring. After removing the bread I am careful to place LaCloche back in the oven and allow it to cool down with the oven off. The unit has never been rinsed or washed. My only regret is that we often skip dinner and just eat warm bread.

Back to previous page