Global Rating: 5.00 from 13 reviews.
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|rating||title||date||name||city state/province country|
|Buy this! (5/5)||Feb 5, 2012||Linda Westerschulte||Los Angeles CA US|
Outstanding. No need to even season the pan. I immediately tried Cooks Illustrated's Almost No-knead Bread. I always wanted to make this bread in an oblong shape instead of the circle shape of my enameled cast iron Dutch Oven. In the La Cloche baker I got my beautiful long loaf. It rose magnificently (better than in my cast iron pot) and the crust was perfect: toasty brown, shattering deliciously in the mouth, and so much of it! I think this is the best country loaf I've baked in my life, and I've been at it for forty years.
I suppose the way the clay cloche concentrates the heat is the secret. I did not think it was possible to get these results at home. Next: sourdough. I can't wait.
|wow! I love it (5/5)||Apr 25, 2013||Anonymous|
|Been using the oblong baker for six weeks -every week-. Never had such great results in 40 years of bread baking. Have used the Jim Lahey formula as well as the Peter Reinhart method. Probably will never buy another loaf of bread at the store or bakery. Mine is so much better. I'd love it if La Cloche came in a shorter and deeper version to make a loaf for sandwich slices. But it's not a big deal. It just works!!!!!!|
|Excellent baker (5/5)||Jan 30, 2010||John Alexander|
|I make a NK dough and split it in two --half goes into the fridge for later. I use the baker to proof in and put it in the preheated oven cold. I bake a half loaf for 20 minutes covered and 10 uncovered. Wonderful bread.|
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