Dutch Oven vs La Cloche
Posted: 09 July 2014 11:10 PM   [ Ignore ]
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I picked up the book “Flour, Water Salt, Yeast”, after Rose mentioned a couple recipes from it.  The book uses a dutch oven for all of the bread recipes.  Is there a difference in how the bread turns out between using a dutch oven vs a La Cloche?  It seems they provide the same basic function.  Thank you!

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Posted: 10 July 2014 02:26 AM   [ Ignore ]   [ # 1 ]
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The La Cloche is mainly intended to keep the baking environment moist. The cast iron dutch oven does that, too, but it is also a huge reservoir of heat so that the bread rises very quickly and turns very dark.

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