ElsieD

Okay folks, I've just made up a batch of dough and am giving it the appx. 2 hour rise. Once it has collapsed and I'm ready to put it in the fridge, can someone tell me how necessary it is to put it in a 5 quart container? Looking at it in it's current bowl (the one from my kitchenaid) it seems like overkill to put it in a 5 quart container. Or does it rise that much in the fridge that it needs the room to expand? I realize I may be just having a case of beginner's jitters, but I really would like to know.

Welcome, ElsieD! A cloche is usually a clay enclosure (think of a terra cota pot) that you pre-heat and bake the bread in. It is designed to mimic a stone oven as it not only holds the heat really well, but holds the heat close to the baking loaf (as opposed to your oven walls). The primary advantage of a cloche is that it is much easier to get that crispy artisan crust that many people like. Forgot to mention that you can use plastic wrap in the fridge, I do it all the time. If you're worried, you can always buy one of those large plastic containers (like they sell at Sam's Club, etc.) and just leave one corner cracked. But I've never had a problem just using plastic. If you do use a dish towel, I would suggest moistening it first. When I first started making bread, I would only cover my bowl with a dry towel. When I returned to punch down or shape the bread, there would always be a thin crust on top of the dough. ← Tino, thanks for your response. I should have thought to look cloche up on the internet but didn't think of it. Do you think a kitchenaid cast iton enameld pan would work? Elsie

Hi: I have just joined egullet and have just finished reading all the posts re: artisan bread. I have ordered the book and my questions may be addressed there, but I plan on making up a batch before the book arrives. I have two questions: What is a cloche? What do you cover your dough with in the fridge? I know that you are not to cover the container with an airtight cover, but do you use loosely drapped plastic wrap? A dish towel? If the latter, will it dehydrate the dough? Thanks for answering these questions.