The Wild Yeast Lord

 

  After recieving the "Tartine Bakery" book for Christmas, my levain-style skills have reached the point of consistency. I cannot emphasize enough, if you are baking at home (I made this with one of the leakiest ovens I have ever owned), using a modified cast iron cloche takes your bread from that cardboard-looking finish to this blistered and craggy crust. Look into it!

5 comments

Those breads look amazing! I bet there was sweet singing too. Would appreciate if you could show pix of your wonder cloche. :)

 They are Lodge brand cast iron pans. I'll post pics this weekend of the cloche in action.

 They are Lodge brand cast iron pans. I'll post pics this weekend of the cloche in action.

Boy, those breads look fantastic !  Any chance that you would post the recipe, I would love the opportunity to try my hand at it.  Thanks so much.

Do you slash in a circular grigne?

I've been having success with a Pyrex cloche (a big bowl inverted over the baking stone). It costs much less and I can see my bread puffing and changing color. 

cloche

Now I'm looking for a rectangular cloche for batards and baguettes