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
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