Priscilla and I have been enjoying playing with the new Emile Henry Bread Cloche. (She developed the recipes for their booklet and did a demo of the product for editors in New York.) This photo is of a basic boule mixed using my food processor method and baked in the ceramic cloche. We are impressed by unique attributes in the clay that allow the cloche and its platter to stay hot during baking. Because the dome is unglazed inside, it allows moisture evaporating from the bread to keep the dough moist without steaming. Its generous size allows you to bake about 2 pounds of dough at a time.
We’re looking forward to more experimenting. It should work well with rye and other whole grain dough too.