La Cloche Clay Baker - Oblong reviews

Global Rating: 4.93 from 15 reviews.

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rating title date name city state/province country
Love my La Cloche (5/5) Sep 28, 2010 David Daniel Nampa Id US
  The La Cloche works great! It makes it really easy to adjust the crispyness of the crust. No clean up required, just brush out any crumbs. It is a lot easier than free forming. You end up with a nice sized loaf for sandwiches.
Very nice (5/5) Oct 7, 2010 Robert Atlanta GA US
  This thing is amazing. Nice crispy crust and soft crumb. You can bake all kinds of things in it besides bread too. Breadtopia also has excellent customer service. It arrived broken (bottom had a crack, top was in several pieces), but I was quickly sent a replacement after making a phone call.
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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