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bread cloches, thermometer

post #1 of 5
Thread Starter 
Has anyone used these cloches?



I was in the market for the other style of loaf steam pan, the ones that are metal where you put a measured amount of water under the base and put the loaf and lid on. The bakers supply I usually use doesn't have them. I was wondering if these clay cloches would be as steamy? Results?

- - - - -

I'm also in the market for a new thermometer for bread at home, I wanted to get one of the probe style that you keep in the food with the readout outside the oven. Has anyone used these for baking bread, and I'm wondering if the one that King Arthur Flour is acceptable.


Does it seem of reasonable quality, or is there another brand or source I should go to?

KA prices are higher than I'm used than I'm used to paying at other sources, such as their Bannetons/brotforms are double what I've paid. Is that insanity to pay those prices for a cloche, or is that the going rate...

Thanks for any advice!
post #2 of 5
I've been eyeballing both those clotches for some time, Stir It Up. Maybe this time we'll let you be the guinea pig. :look: If you get them, let us know how they work out.

I did buy the probe thermometer because it's the best price I've seen on them. The next best price was 40 bucks.

The work fine, with one exception: they are not instant read. The temperature moves up in little jumps, if you use it after the fact. But that's not a problem when using it as intended.

You also cannot use it to check high oven temperatures, because it only goes to 392F. But, again, that isn't its intended purpose.

All in all, for 25 bucks how can you get hurt?

Overall I would say you are right: KA is on the pricy side for most of what it sells. And it's inventory control leaves something to be desired. For instance, my last order was acknowledged as of the morning of November 6, but did not leave the place until November 9.

Even worse. I had ordered one of their mini-bun pans when it was listed as going to be off back-order in a day or two. I love the pan. Only trouble is I should have ordered two, because that's what it takes for most bread recipes. A week after I got mine the pan was back-ordered again, with no indication as to when they would have more.

Makes you wonder who's minding the inventory and tracking customer demand if they ordered so few as to run out that quickly.

All of that aside, so far I'm happy with the quality of anything I've gotten from them.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #3 of 5
Thread Starter 
LOL, they're all BAKERS in there.:blush::blush::blush:

Thanks KYH for your advice. Maybe it is my turn to be the guinea pig. BTW, the rectangular baking stone you were the guinea pig for, is now not on their website anymore, just the $219 hearth and another pizza stone set up for $99. Aargh. I was going to get one too, after talking myself out of the hearth. Another example of what you're talking about, and it's right off the site, not just on backorder.

On the cloches I'll be the guinea pig if my supplier doesn't come through. They don't carry the three part metal steam pan I was after but they're going to try to get them in, if they can't I'll splash out and get the KA cloche.

I don't have any LeCreuset, but if you do, I understand you can use that as a bread cloche too.

So on that thermometer, if I'm baking my bread in a 550 degree oven, will I blow the thing up, or is it just that it won't be able to read the internal bread temp when it goes above 392. I was assuming I could use that one to have inside the bread and read out the internal temperature as it rises and sound the alarm when it's done. Am I wrong, because I have other thermometers around and this one would only be for this purpose, internal temperature of bread. (to beep at me when the bread's ready and I'm on cheftalk;))

I'll agree, let's all have a love-in for KA flour.
post #4 of 5
I would not use a probe thermometer from the get-go on bread. It's likely to sink into the soft dough, and you'll wind up measuring the temperature of the pan.

I would, instead, let the bread bake for awhile, to start firming up. I'd certainly wait until after all oven spring has taken place. Then insert it to about the halfway point.

For that exlusive use there's no need to worry about the top-end reading. You're bread is only going to bake to a max of 190F anyway.

Now the loaf could, in theory, reach 400 degrees. But where I come from we call that "burned." :p
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #5 of 5
Thread Starter 
that's exactly how I was planning to use it, in an almost fully baked bread stuck in half way, even to monitor say the last 10 or 15 minutes.

I just wanted to make sure it could handle the oven being that hot, into the 500s.
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