Bread cloche

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Bread Cloche, Tagine Cooking, Tagine Recipes, Fall Baking Recipes, A Loaf Of Bread, Bread Oven, No Rise Bread, Artisan Bread Recipes, Rustic Bread

If you’ve ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. But people who make bread at home often complain that it just doesn’t quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. You’ve worked so hard, you want a deep brown crust that shatters when you hit it, right?

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CRUSTY CLOCHE BREAD by King Arthur Flour Bread Cloche Recipe, Emile Henry Bread Recipes, Bread Cloche, Savory Bread Recipe, Baking Station, Bread Proofing, Emile Henry, Ceramic Cookware, Bread Baker

Ingredients 1 1/4 cups lukewarm water 2 teaspoons instant yeast 1 tablespoon Pizza Dough Flavor 1 1/4 teaspoons salt 2 tablespoons olive oil 3 cups King Arthur Unbleached All-Purpose Flour 1/2 cup (2 3/8 ounces) Hi-maize Fiber* *Substitute 1/2 cup King Arthur Unbleached All-Purpose Flour for the 1/2 cup Hi-maize, if desired. Instructions Mix and knead everything together to make a smooth, slightly sticky dough. Cover the dough, and let it rise for 1 to 1 1/2 hours, until almost doubled…

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Emile Henry Cloche 07 Gluten Free Sourdough Bread Recipe, Bread With Yeast, Bread Cloche, Gluten Free Sourdough Bread, Making Sourdough Bread, Moody Food Photography, Beautiful Bread, Gluten Free Sourdough, Bake Bread

There are many ways to get a crusty loaf of bread, but one of our favorites is to use the tried and true method of baking in a clay cloche, here, the Emile Henry brand cloche. It is very similar to using a Dutch Oven, but the cloche was designed to bake bread, so it […]

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Fall Baking Recipe: Rustic White Bread from a Bread Cloche — Recipes from The Kitchn Cast Iron Bread Recipes, Make Bread At Home, Bread Cloche, Bread Tags, Bread From Scratch, Bread Yeast, Fall Baking Recipes, Homemade Bread Easy, Bread At Home

If you’ve ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. But people who make bread at home often complain that it just doesn’t quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. You’ve worked so hard, you want a deep brown crust that shatters when you hit it, right?

66

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