Hans Fugal wrote:
> Or is it a batard? Only the French can tell.
>
> http://www.flickr.com/photos/fugalh/...7594251518983/
>
> I'm pleased with the improved crust by placing a stoneware vault over my
> baking tiles (a la cloche).
>
> This was a small baguette at 68% hydration kneaded to stretchy but not
> windowpane. 340g with 20% start inoculation. Mixed, rested, kneaded,
> rested, refrigerated overnight, shaped and risen over 8 hours, baked in
> a 20-min preheated 450 F oven with tiles and "cloche" to 95 C internal temp.
>
> IMNSHO it tasted every bit as good as the sourdough baguette I bought
> from La Brea bakery in LA a week ago. Certainly had the same character,
> although my start was made from scratch in New Mexico a month or two ago
> and has had nothing to do with California. My crust wasn't as jawsore
> chewy as La Brea's, but still much crisper and chewier than I've had in
> the past. I think I'll up the oven temp a bit next time.
>
> More pictures can be found with only a little exploratio

Hans,

I looked at the pictures. For what it's worth, you might try that setup
with a cold oven start. I know it sounds counter-intuitive, but... cold
cloche starts work much better for me than hot ones.

You will not need steam, just well proofed dough going in. The dough
will provide plenty of moisture to the cloche as it heats and it will
stay moist enough to form a beautiful "glazed" look crust. I usually
bake covered for 20 minutes from a cold start, then uncover and finish
for another 15 minutes*. I set the oven to 450 F, a bit lower if the
dough is still strong, a bit higher if really well proofed and weaker.
Your crust density will be determined by how long you keep it covered.
Longer cloche time for a thick, chewy crust and less cloche time for a
thinner, crispy crust. But you can dial it in as you get used to the
process. The crumb will be extraordinary, the holes will be shiny.

* my doughs run ~1000 grams (big batard shaped cloches), you will need
a bit less total time.