This morning, so as to save time and not overheat the kitchen with the usual 1
hour preheat, I used the cloche. As soon as the oven got to 500F, I put the
loaf in the cold cloche and baked at 475 then 450, then with lid removed at 425
F.

I offer this up because sometimes I wonder if the cloche is treated by the NG
as maybe dangerous or somehow not worthy, but frankly it does an OK job and can
produce the blistered crust without a lot of boiling water etc.

I believe there are some decent cloche bread photos over at Carl's friends
website.

This is this morning's result

http://members.aol.com/smoken1667/images/Cloche.jpg

And after my wife sliced it up (before it cooled) while I was out mowing.



This is a 32 ounce loaf, probably 28 ounce finish weight. It is 14 inches in
diameter and not too dense.
While the results are not spectacular, I





While the