Got Time Made Bread

I came across this ceramic cloche bread baker from Emerson Pottery that I bought about 10 years ago and never used so now that I'm spending so much time at home I figured I'd try it out.  I made just a basic white loaf and it turned out pretty good - the feature is a really crispy crust.  I think I'll try some other recipes with whole wheat or rye and some nuts and grains.

Nice, I use an Emile Henry bread cloche. Same concept and my sourdough comes out perfect each and every time.

Nice, I use an Emile Henry bread cloche. Same concept and my sourdough comes out perfect each and every time.

Nice - is that one glazed on the inside?  The Emerson is unglazed all over and I've read blog posts that recommend soaking it before baking.  I'd like to try sourdough but I've always been a little intimidated by the starter.

It is fully glazed. They advise seasoning the bottom in the beginning with flour especially if you intend to put the dough on the glazed ridged bottom but I just use round parchment paper as it's hassle free. Don't be intimated. Honestly, unless you dislike sourdough once you start using a sourdough starter you never go back to instant yeast. It might be overwhelming at first because there's a lot involved into making sourdough from autolyse, fold and stretch, proofing etc.... but it's really not that difficult. Once you've done it a few times it becomes second to none.

It is fully glazed. They advise seasoning the bottom in the beginning with flour especially if you intend to put the dough on the glazed ridged bottom but I just use round parchment paper as it's hassle free.

OK, I think the special effect is that steam escaping from the baking loaf does a number on the crust so I don't think it matters whether its glazes or not - maybe that's why soaking the unglazed version was recommended because dry unglazed might absorb some of the moisture that would otherwise be acting on the crust.  I put my loaf straight onto the clay with a little cornmeal sprinkled on.

BTW, the Emile Henry is way more attractive.

You can also add a handful of ice cubes in the cloche when it goes into the oven. The more steam/moisture the better.

You can also add a handful of ice cubes in the cloche when it goes into the oven. The more steam/moisture the better.

Or you can spend a fortune on a Miele steam oven

You can also add a handful of ice cubes in the cloche when it goes into the oven. The more steam/moisture the better.

Or you can spend a fortune on a Miele steam oven

 HAHAHA.. so true
 
There's actually several ways to bake without a bread cloche. The classic dutch oven but my favorite is a baking stone on the bottom shelf of your oven and below it under the stone, just at the side, I use a small broiler with lava rocks. Once my dough is on the stone I'll add a few ice cubes and cover the dough with a big round metal bowl but move it sideways so there's a slight opening just above the lava rocks. I'll add hot water to the lava rocks.

Good looking loaf.  I also make bread in a dutch oven as well as pizza dough.  However, There is no yeast to be found anywhere in Los Angeles.  Can't believe it.