Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Using a La Cloche Baker

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Using a La Cloche Baker Empty Using a La Cloche Baker

    Post by Lobo Thu 11 Feb 2016, 10:51 pm

    Using a La Cloche Baker
    Using a La Cloche Baker Img72
    "Also known as an instant brick oven, this bread baker consists of a stoneware bell or dome that fits over a wide, shallow dish with 2-inch-high sides. It is one of the most successful implements developed for home baking."—Chuck Williams

    Compared to other bread-baking mediums, the La Cloche stoneware baker bakes larger, lighter loaves. When bread is baked on a sheet pan or preheated baking stone, the yeast in the dough is shocked by the intense heat and dies quickly. This limits the rise of the bread. In a stoneware baker, the dough is protected from the shock of the heat, allowing the yeast to live longer and increasing the volume of the dough.
    Prepare your favorite bread recipe and shape the dough into a rectangular loaf (or into a ball, if you have a round baker). Generously dust the shallow dish of the La Cloche baker with cornmeal and place the dough, seam side down, in the base. Cover with the lid and let the dough rise.
    When the dough has doubled in volume, place the baker in the lower part of a preheated oven. As the baker absorbs heat, the dough will continue to rise and moisture will be released. Hot steam will form inside the domed lid, helping the bread rise and creating a singularly crisp, thin and crackly crust. The loaf will look and taste as though it had been baked in an old-fashioned brick-lined oven.
    Tip: For thick-crusted bread, remove the lid about 15 minutes before taking the bread out of the oven.

    Williams-Sonoma Test Kitchen

      Current date/time is Thu 28 Mar 2024, 9:03 am