Cloche Vs. Lodge Cast Iron

Cloche Vs. Lodge Cast Iron

Interesting Outcome and Question: See the picture - 2 loaves. The lighter color loaf I baked in my clay cloche. The darker/higher one was baked in my Lodge cast iron. Cloche was soaked in water 20 minutes before baking. Bottom of both containers pre-heated for 40 minutes before baking. Both laves from the same recipe, handled exactly the same, one lump of dough, cut in half to bake, and baked at the same time in the same oven, for the same length of time. Anyone out there had similar experience and an explanation? Thanks. Jim Burgin

The Le Creuset Bread Oven takes home baking to the next level of delicious and beautiful. Crafted from our legendary cast iron for superior heat distribution this purpose-built shape is designed to produce bakery-quality results. A domed lid traps and circulates steam for maximum rise and ultimate flavor while the low-profile base promotes even browning and produces a golden crispy crust marked with our hallmark three rings.

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