Application Guide

barbecue mitts, when handling a La Cloche; it is very
hot just out of the oven. Here is how to use a La Cloche
baking dish:
Prepare the bread recipe using the Dough cycle. Sprin-
kle the dish with flour, cornmeal, or coarse semolina (fa-
rina), and place the dough, shaped into either a round or
a rectangle, in the center of the dish. Move the dough
around to cover the bottom and up the sides a bit. Cover
with the domed cover and let rise at room temperature
for 30 minutes.
Remove the cover. Using a sharp knife, slash the top
surface of a round loaf decoratively in an X, or slash di-
agonal lines down the top of a rectangular loaf, no more
than 14 inch deep. Before placing the baker in the oven,
rinse the inside of the cover with tap water; drain off ex-
cess drips but do not dry (this moisture creates steam
during baking). Place the cover back over the slightly
risen dough ball and place the baker in the center of a
cold oven. Turn the oven temperature to 450°F.
After 30 minutes, remove the cover with heavy oven
mitts to allow the loaf to brown thoroughly. Bake for an-
other 10 to 15 minutes, until the finished loaf is golden
brown, crisp, and sounds hollow when tapped with your
finger. Carefully remove the dish from the oven and
transfer the loaf to a rack. Let cool for 15 minutes before
serving warm.
To clean La Cloche or other ceramic baking pans, tap
out the excess flour and crumbs, and scrub off any stuck-
on bits with a brush and water only; soap residue can im-
part a taste into the next loaf you bake. Towel dry and let
stand at room temperature for at least 30 minutes before
replacing the cover and storing in the cupboard.
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