Cecile M

Thanks very much. I really do appreciate the information you've given me. quote=Cecile M,Dec 26 2006, 02:40 PM] Thanks again. Two additional questions: Are you able to transfer the fully proofed dough to the heated cloche without deflating the dough; and 2) have you tried putting your dough into the cloche for the final rise and then putting the cloche with dough into the cold oven to be warmed and baked? ← ←

Thanks again. Two additional questions: Are you able to transfer the fully proofed dough to the heated cloche without deflating the dough; and 2) have you tried putting your dough into the cloche for the final rise and then putting the cloche with dough into the cold oven to be warmed and baked? ←

Thanks very much for the information. I assume then that all rising is done before the bread goes into the cloche to be baked.

I just received a stoneware cloche and the instructions with it are minimal. Can anyone give me some instruction on how to use it for baking bread (preheat or not preheat) and using it for chicken, fish. Cecile