My experience is that I get a better “grigne” in my Le Creuset dutch ovens than in a La Cloche, which IMHO is intended, at least, to do the same thing: trap escaping moisture in order to slow down how quickly the crust bakes and therefore crisps. I make small, 500+ gr boules in a 1.5 qt DO, which is know is smaller than Forkish specifies. But these are a perfect 2-person size and open up (oven spring) with better, more consistent results than my la Cloche or any of the other methods I’ve tried to replicate a commercial oven.
I’ve been reading about Forkish’s book with great interest and have put it on hold at the local library to see if I want to read it or have it!! What did you think?
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