Dutch Oven vs La Cloche
Posted: 09 July 2014 11:10 PM   [ Ignore ]
Total Posts:  1
Joined  2014-07-09

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!

Posted: 10 July 2014 02:26 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1352
Joined  2008-09-27

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.


If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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