So many people have asked about baking dough inside a closed cast-iron pan (see a post on that). The cast-iron pan method is based on a much older method, where bread is baked inside a closed clay pot (or “cloche,” meaning “bell” in French).  Both methods depend on trapped steam from the dough to create a perfect crust, but the clay pot has the added benefit of being porous, so moisture is trapped, but also conducted away from the surface as the bread bakes.  I tested the Sassafras brand “La Cloche” product, and I’m very impressed with the crust I’m getting –take a look at the picture above; this crust is thin and shatters when broken (the burned bits are perfect in artisan loaves; that’s how you know you’ve baked long enough).  Keep in mind that these crust results are hard to re-create with loaves very high in whole wheat (because of oils in the wheat’s germ).  The bread above is about 15% whole grains– it’s a light version of the Peasant Loaf on page 46 of the book.  Whole grain breads perform beautifully in “La Cloche,” but the crust tends to be softer and thicker.

For crust aficionados, I think the “La Cloche” results are a little better than what I get inside closed cast-iron.  I didn’t put these two methods in our first book, because we wanted to keep things as simple as possible.  But with results like these, they’re going into he second one (publication date is 10/13/09)! Read More