Denver sourdough, cloche

Oven as hot as it will go, the clay cloche too, or a pot with a lid and no plastic to it.The dough placed in the cloche should be exceedingly wet for the cloche to work as intended. The closed environment keeps the surface skin wet long enough for air inside the dough bubbles to expand and stay wet like a loose balloon containing thousands of smaller balloons until the centermost bubble is fully expanded and then set hard to bake them in their expanded state. It is violent. And yet soft and tender and sticky.

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