Oblong La Cloche Baker – Made in USA
Produces the same crispy crust and moist crumb as the round La Cloche. I call this the “crust lover’s cloche” since a longer loaf has more surface area than a comparable round loaf.
Along with the rising popularity of the no-knead bread baking technique, the oblong cloche has become our most popular model. The wet no-knead dough tends to flatten out during baking. However, the sides of the oblong cloche shore up the dough, forcing an upward rise and consequently a better shape. You’ll also have a loaf shape more suitable for sandwiches and toasting.
Another big benefit is it will fit inside a standard 30″ oven along with the round La Cloche (two round La Cloches will not fit at the same time). Now you can get two hearth oven style loaves in the same baking.
The moist dough within the hot cloche creates the steam needed to produce a delicious bread with a crackly, golden crust and a more open crumb. Absolutely eliminates the need to spritz your bread, pour water in a hot skillet or any such thing to get the nice crust you are after. The La Cloche natural clay baking dish and domed lid will simulate a hearth oven in your kitchen.
We’re very happy to now offer this model made exclusively for Breadtopia by Emerson Creek Pottery in Virginia.
- Easy Care Instructions included.
- Lead and Cadmium Free
- Made in the USA
|“I have been baking breads and yeast pastries for over 50 years. Since moving to the no knead method I have been making a variety of breads the no knead way and using a variety of covered containers from a clay wok to cast-iron. I recently purchased the loaf and boule covered bakers. There is no comparison. These products create a bread that has a perfect crumb and a perfect crust and the taste is sublime.”Elaine Cooper – Breadtopia customer|
|“I’ve used the bulk dough/refrigerator method, recipes from 4-5 different no-knead books, the stone, broiler pan, ice cubes, but nothing got the crust to crack when cut like the la cloche. Yesterday, I think I made the pefect loaf – used the Cooks Illustrated recipe with KA white flour and added about 10 minutes to the cooking time. Crust crackly, big holes, chewy texture; hubby got out some cheese and we ate half the loaf for supper – never done that in 30+ years of baking bread. Next I’ll try the WW flour, then some seeds…”Linda Rowley – Breadtopia customer|
Outside dimensions (for determining fit in oven): 15 1/4″ long x 7 1/2″ wide x 4 3/4″ high
Inside baking area: 14″ long x 5″ wide x 4 1/4″ high