You can find all types of information in specific models of bread cloches, but what you will rarely see is specific instructions on how to operate one from the mixing process and a detailed instruction on baking bread with your bread cloche. If you don’t have a bread cloche yet, be sure to check out our bread cloche reviews and buying guide. Alternatively, check out our bread machine buying guide.
Mixing The Dough
Kneading your bread dough is a very straight forward but important process. Gluten in the flour is developed by kneading the protein that is in it. This process also gives your bread a chewy texture. You don’t have to use an automatic mixer either, you can mix your bread dough by hand using a stand alone mixer. The results that are achieved are identical. It is also noteworthy to mention that the process of kneading your dough takes a lot less time in an automatic food processor. Your end result will end up looking like a smooth and silky form of dough whether you hand mix it or use the automatic way.
After mixing, you’re going to want to let it rise. Dough rises because gasses that are expelled from the yeast become trapped in the doughs make up. This is what’s known as fermentation. The perfect fermentation process takes about 2-3 hours and that is how long you should let the bread sit to rise. Before you begin the baking process and at the end of the rising process, the dough will form its final shape. When you allow the dough to rise again, you are ensuring that the bread comes out very light. A general rule in bread making is to let the dough expand to about 150% or 1 ½ times its normal size. This can be tested put poking your finger into the dough and a slow spring feeling will take place.
Scoring Your Bread
Scoring or what is also known as cutting, is the last step of the mixing/kneading process before you can start baking your bread. This is just grazing the surface of the dough with a blade or serrated bread knife of some kind. Professional bakers use what’s known as a “lame”, which is a special tool specifically designed for this process. This process is similar to poking holes in a potato to allow the steam to evenly sift out. The cuts ensure that the dough will evenly expand. The end result also will give your baked, finished loaf a nice design and dusting it with flour or seeds will give it a artistic approach.
The Short Baking Process
After you’ve sifted the flour along your dough and already scored the dough, place the dough in the middle of your cloche. Allow it to rise for an allocated amount of time. Preheat the cloche to 450 degrees and set your time for 45 minutes. You should periodically check your bread to make sure that it is baking properly. After the 45 minutes has expired, lift the cover off and continue baking until you reach the desired color of brown and specific level of crispiness. Take the bread out and allow it to cool on a rack for at least 10 minutes. Enjoy your delicious bread!
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