Alternate Steaming Technique for Home Bakers

SteveB's picture
After viewing Dom's informative video, I thought that the home bakers here might be interested in an alternate means of steaming that I have found to be quite efficient.  A video of the technique can be seen here:
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mozzie 2008 August 22
I've also used this technique successfully, with a cheap italian terracotta cooking pot pot inverted over the bread. It gives an excellent crust.

Elizabeth David refers to it in her Bread book and calls it a "cloche". She suggests a terracotta flowerpot (thoroughly cleaned), but I couldn't find one that was wide enough & still able fit inside the oven!

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