Cloche Bread Baker
- Bell-shaped cloche perfectly cradles a 3-cup-of-flour loaf as it rises.
- Put the pan in the oven, cover it with the lid, and steam generated by the baking bread emulates a steam-injected oven, making the crispy, crackly crust of your dreams (and a moist, chewy interior, too.)
What you get
Brick oven baking at home! The porous clay cloche perfectly cradles bread as it rises. In the oven the cover traps steam to create a crunchy, chewy crust. 11½" x 8½" high, with lid. Made in the USA.
Care & storage
For best results, treat your stoneware pan with care-
- Oil your stoneware pan with neutral-flavored vegetable oil before each use; a nice patina will develop over time. For additional prevention of sticking, sprinkle a thin layer of cornmeal or semolina into the bottom of the oiled pan.
- Don't soak your pan in water before use; it's neither recommended, nor necessary. As bread bakes, the moisture it gives off will be trapped by the pan's lid and turned into steam.
- Protect your pan from extreme temperatures. Never put it in the freezer; don't transfer the pan from refrigerator to a hot oven, or vice versa; and let the pan cool before washing.
- Your pan is suitable for oven temperatures up to 450° F; putting your room-temperature pan into a preheated oven is fine. The pan is also microwave-safe.
- Don't use your pan under a broiler, or on the stovetop.
- Finally, protect your kitchen table and counter from scratches; it's recommended you set your stoneware pan on a trivet when it's not in the oven.
Note: unlike some other covered stoneware bakers, the cloche isn't designed to be soaked in water prior to baking. Please do NOT soak either the base or the cover of the cloche before baking; it may cause it to crack