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10) Bake the Loaf. Place the La Cloche on the bottom rack of the oven and cover it with the lid. Turn the oven down to 450 degrees F. Bake the loaf for 20 minutes with the lid on. Remove the lid and bake for an additional 20 minutes or until the loaf is a medium dark brown. Just be careful not to burn the bottom of the loaf.
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Place the dough in the center of the base. Cover with the cloche top and let the dough proof and rise until expanded 1 1/2 times in size, from 30 to 45 minutes. Meanwhile, adjust your oven rack so that it is in the bottom third of the oven and preheat to 450°F. Sift more flour on the top of the dough if desired.
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Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400°F; bake the bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes.
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Slide the loaf onto the bottom part of the cloche. Put the cover on and bake for about 30 minutes. Remove the cover and continue baking for 5 to 10 minutes, or until the loaf is a deep caramel color. Remove the loaf from the cloche and parchment to allow it to cool completely on a wire rack. If you leave it on the parchment, the bottom crust.
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Dissolve the yeast in the water. Add the 4 1/2 cups flour, sea salt, olive oil and sugar. Stir until the flour is just moistened. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth and silky, about 5 minutes. Form the dough into a ball and place in a lightly oiled bowl.
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Amazon. View On Amazon $299 View On Williams-Sonoma $260 View On Food52 $420. Pros. This multifunctional tool can perform a variety of tasks like baking, frying and braising, so it's a great.
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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.
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Scoring the Dough: Before covering the cloche with its lid, use a sharp knife to score the dough's surface. Scoring allows the bread to expand and release steam during baking, resulting in a picture-perfect loaf. Lid Placement: Place the lid onto the cloche and swiftly return it to the oven.
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Shape the dough into a ball, place in the bowl and flip so all sides are coated in the oil. Cover the bowl with plastic wrap. Put the bowl in a warm place with no draft and let rise until doubled in size, about 90 minutes. Punch the dough down and hand knead it for about 30 seconds.
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Preheat an oven to 450°F. Using a sharp knife, cut several slashes on top of the loaf. Cover the cloche, transfer to the oven and bake for 15 minutes. Reduce the oven temperature to 400°F and continue baking until the bread is crusty, golden brown and sounds hollow when tapped, 30 to 40 minutes more, removing the lid during the last 5 to 10.
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recipe. Check your bread by carefully removing the cloche. If you bread is begin-ning to brown noticeably, you may want to reduce your oven temperature 25°F to 50°F. Conversely, if your loaf seems noticeably soft and pale, increase the oven temperature 25°F to 50°F. Then finish baking.
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To give your bread a rustic look, sieve a tablespoon of flour through a small, fine-mesh sieve all over the surface of the loaf, then slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the temperature to 240C / 465F and bake for 35 minutes. Remove the lid and bake the bread until it's golden.
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Place the lid on the La Cloche and bake the loaf for 30 minutes at 500 degrees F (260 degrees C). Remove the lid and reduce the oven temperature to 400 degrees F (200 degrees C). Continue baking the loaf for about 15 minutes, or until the crust is brown.
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Let the dough rise for 30 to 45 minutes, until it's almost doubled in size. Slash the top of the loaf several times, cover with the lid, and place the cloche in a cold oven. Set the oven temperature to 400°F; bake the cloche bread for 35 minutes, covered. Remove the lid, and bake the bread until it's golden brown, another 5 to 10 minutes.
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Many readers have asked about baking bread inside a closed cast-iron pan, 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.
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Form the dough into a ball and place on the floured bottom of the cloche. Cover with the cloche top and let rise 45 minutes. Preheat the oven to 450F. Dust with flour and score with a sharp knife, razor blade, or baker's blade (lame). Cover with the cloche top and bake for 35 minutes. Cool the bread, uncovered.
