for a wedding gift years ago we received a bread baking cloche. Made
from unglazed pottery with base and lid you were to soak it in water and
then bake the bread in it. It did turn out a nice crust. However, it
was also recommended for baking chicken and that was beyond a pain to
clean out for further bread baking. Perhaps such a thing is still
available out there.

I did find something
similar....http://www.amazon.com/Sassafras-La-C.../dp/B00004S1D5

marcella

In article >,
" Nartker" > wrote:

> I am a Culinary School Grad and an avid home baker, several weeks ago the
> New York Times published an article on bread which has laid on my desk since
> I downloaded it.
>
> Last night I tried the method and the recipe that was published. I can
> quibble with the recipe, but the method is flawless in its performance.
>
> Basically it is a very slow rise of a wet dough, baked in a very hot,
> preheated cloque. I used a 6 quart Le Crueset pot with the lid handle
> removed backed in a 450 degree convection oven.
>
> I recommended this method highly.
>
> Now the question, can any one recommend a better vessel to bake in? This is
> a brutal method for the Le Cresset.
>
> The crust is very crisp nutty and sweet.