The 2016 Fall Bread Cloche Giveaway has ended!
Thank you to everyone who participated!
Congratulations to Emily, the winner of the Bread Cloche!
And the winner is: Emily from Florida!
Her prize bundle includes:
- Artisan Bread Cloche by Emerson Creek Pottery; Made in the USA
- 8-inch Banneton Bread Proofing Basket
- Boulange Ergonomic Bread Scoring Tool by Mure & Peyrot in France
- Plastic Dough Scraper with No Handle, Square, 5 1/2″ x 4″
About the Emerson Creek artisan bread cloche
Baking in a stoneware cloche transforms your conventional oven into a brick oven. When using a cloche, there is no need to spritz the loaves or the oven walls with water to create steam. The self-contained, domed unit provides the perfect environment for baking crusty loaves. You don’t even have to preheat the baker in order to get good results.
One of the things I particularly like about the Emerson Creek Pottery cloche, besides the fact that it is handcrafted in the USA, is that it comes equipped with handles on the sides of the domed lid. The handles allow you to easily grasp the lid, which is especially helpful when it’s time to remove it from the hot oven. I’ve lifted (precariously) many a hot lid to allow the crust to brown on the top of the loaf so I noticed the handles right away.
To learn more about this lovely bread cloche, refer to these resources:
- Read our review to learn about Baking Bread in a Cloche
- Learn more about the product features of the Bread Cloche
- Get the recipe for an easy Weeknight Semolina Bread made in this cloche baker
About the Boulange bread scoring lame
The Boulange Bread Scoring Lame by Mure & Peyrot in France is a food safe baker’s tool with an easy-to-hold ergonomic handle. The curved design makes beautiful scoring on loaves to help them open up during baking and obtain the rise, or “oven spring” that bakers strive for.
The lame sports an ergonomically shaped handle for both right handed and left handed users. It comes with an easy-to-change blade (436.1) and a removable, protective cap. The blade is seated curved and all four corners can be used for scoring loaves.
About the 8 inch round proofing basket
This hand woven rattan 8 inch round banneton bread proofing basket is used to support the dough while rising. It’s easy to use. Just sprinkle the bread basket with flour before adding the dough. The loaf adopts the imprint of the bowl’s decorative pretty spiral rings.
A helpful instruction card is included with every purchase. We share useful tips and tricks on how to best use and care for your proofing basket. This basket can be enjoyed in your own home kitchen or makes a perfect gift for any baker.
Evon says
Love baking sourdough bread. Especially with kamut & spelt flour. Very keen to learn how to achieve shiny chewy open crumb.
Emily Hicks says
I am not too sure where I am supposed to leave my blog post lol. I figured since this is technically the blog, here is where I do it…
1. I enjoy baking any bread! However I guess my favorite it is honey oatmeal bread or cinnamon bread.
3. I would like to learn how to do a sour dough from my own starter.
4. I have baked, so far, with white and wheat, I have used einkorn, almond flour, coconut flour, chestnut flour and oatmeal flour. I want to try spelt and other ancient grains
Cathy says
Thanks Emily! This is where you leave the comment.
Melissa says
I make sourdough once a week. I’ve gotten a little more adventurous with adding grains but I know there is a lot more I could do. Nuts! Herbs! Hopefully once the weather cools off I’ll be more inspired.
Linda Skemp says
I enjoy making no knead whole-grain bread. I love creating new recipes and get my inspiration from recipes for other dishes.
Terri L Roberts says
Hi Kathy, I’m enjoying your site very much. My hubby has gained ten lbs. I was able to get my starter going and h ave baked 6 loaves of bread with the sour dough and converted some starter into a whole wheat starter and have made some whole wheat bread from it. I am finding that I like king Arthur flour the best. I am trying to dry don’t of my starter today and the.middle will try it out to see if it works. Thanks for all your help. You are making our home bound days more pleas.for sure.
Patience Vasil says
My husbands favorite bread is wheat. So I make it once or twice a week. We have tried sour dough and it didn’t work out too well.
Patience Vasil says
To continue – lol
Would like to learn to bake with grains, especially spelt and also a good whole wheat pizza dough.
Have baked mostly with white and wheat flours.
Jeffrey says
I love making sourdough bread and sourdough pretzels. My boys love the pretzels, I use a combination of all purpose flour, whole wheat and rye along with a German Pilsener for added flavor. I’ve also went old school, using the lye method as opposed to the baking soda bath.
Jeffrey says
I would really like to be able to make a hearty wheat sandwich bread that is nutty and seedy. It’s something my family would really like and we would use very often.
Jeffrey says
I use King Arthur Flour the most as its readily available where I live. I like using bread and caputo flour for pizza dough and whole wheat and rye for soft pretzels.
Leslle says
Love experimenting with french bread. I want to learn how to make the crunchy crust. I’d love to learn how to make sourdough without the steep sour flavor.
Sandy Hemsher says
Love to make all minds of French bread. Brioche is my favorite!!!!!! Buy all my flour from King Arthur. Lucky they are carried in most of my local grocery stores.
Sandy Hemsher says
Forgot to add I would like to learn whole grain breads.!! Sorry
Sandy Hemsher says
King Arthur flour my favorite. I love Semolina for pizza don’t th and pasta
Stephen P. Evans says
I think sourdough is my all time favorite bread to both make and eat. I would like to learn to make other types of breads.
Stephen P. Evans says
I enjoy making sourdough bread very much. It is by far my favorite.
Adam Hardy says
Grew up making wheat bread and Zopf with my Mom. I would love to get into the Sourdough world, but for now, I’m just making simple bread for my roommates.
Eve says
Wow, I’m not sure there is one bread that’s more enjoyable to bake than another. The whole process makes the outcome a pleasure. I give away much of the bread I bake. For those who receive it, the bread seems such a treat. So in the end, everyone wins. Simple ingredients = loads of fun.
ALly says
I’ve been doing no-knead sourdough quite a lot lately. I tend to go in phases, I’m sure it will be more hearty whole wheat loaves soon, since fall is coming!
Taylor Closet says
I love making Baguette.
Taylor Closet says
I want to learn how to make sourdough.
Taylor Closet says
I use wheat flour.
Trish Richard says
I have been experimenting with sourdough and preferment dough and have had some great results. However, I’m having lots of trouble getting the dough out of the banneton without totally deflating it. Do you have any suggestions?
Cathy says
If the dough is sticking to the basket, then try dusting the basket with rice flour so it doesn’t stick. If it’s not sticking and just deflating when you flip it over, it could be overproofed. Or you may need to be more gentle when flipping over.
Trish Richard says
I am baking with King Arthur All purpose white and white whole wheat and artisan. I also have used a little Bob’s whole wheat artisan flour.
kristin says
I’m just getting started with my sourdough again this season, but I also love making challah and babka.
Genevieve Schreck says
My favorite bread to make is Babka…because I love to eat it! I always make 12 loves and give all but 4 away!!! Yummy. I do like to make any kind of bread, however, and find the No Knead super easy, sticky and fun!
Julie V. says
I’m a lot like Oprah, I love bread! Any kind of bread. I am game to try any kind of recipe for bread.
Shirley says
Love to make yeast breads. Since I live in SW Florida, it is HOT most of the year and don’t like to use the oven – so looking forward to having COOLER weather and I can make up for lost time and bake, bake, bake….
Jenny says
1-The only breads I have made so far are the no-knead breads and bread machine breads…
2-I want to learn how to make baguettes, the shaping and the recipe…
3-I have used KAF Flours and just bought a grain mill to mill my own whole wheat…
Thank you so much for all that you do and your blog!
Teresa says
HI Cathy, I just Love baking bread! Love baking sourdough bread, whole wheat bread, babka, challah, cinnamon bread, french bread, whole wheat oatmeal honey bread, Artisan bread,there are just so many. I Love your blog!! I’ve learned so much from you!! Baking makes me happy! I always make extra for our 2 daughters and our son in laws and our 4 beautiful grandkids!
Thank you so much for your giveaway!!
Have a good day!
Love and Hugs, Teresa
Teresa says
HI Cathy, I Love making sourdough bread but some times it just doesn’t work for me. I would Love to learn how to make sourdough bread.
Thank you so much!
Love and Hugs, Teresa
Teresa says
HI Cathy, I use all purpose flour, whole wheat flour, bread flour and unbleached flour.
I Love your blog!! I’ve learned some new things đŸ™‚
Hugs, Teresa
Cynthia says
I love to bake the no-knead overnight bread. And I bake challah pretty well. But I would really love to learn to work with sourdough, and thus make delicious sourdough bread, which I think is my favorite! Oh, except for a great baguette, but having living in France, I have no delusions of ever mastering that!
I buy bulk flour from my local health food store. I’ve never grown to love or be devoted to any one, other than organic.
Mary Engel says
I am only baking bread for one year now, but will never go back to store bread. I love the no-knead bread and have experimented with different recipes and was able to create a wonder high fiber bread that is moist and so delicious. I have shared this bread with family, friends and neighbors. After tasting the bread my sister vows to make it herself and my neighbor wants instructions so she can feed it to her two young children.
I use King Arthur bread flour and found the best results. Just knowing it does not contain bromide is so comforting when living in world where our basic foods are all tampered with. I love you site, when I visit I always glean so much enthusiasm and creative thoughts about new recipes. I would love to learn how to make French Artisan breads….they are my goal.
Emily Arzola says
Love baking Challah Bread
Love to bake with unbleached bread flour
Would love to learn SourDough
Ralph says
I bake whole wheat and half wheat boule. I plan to start experimenting with non-standard wheats(e.g. Einkorn)
Sharon says
I enjoy making most any kind of bread however I think Swedish Rye Bread is a favorite. I haven’t really ventured into to many types of flours. I pretty much stick with the standard white, wheat, rye. I would like to learn to make Italian or French bread, bagels.
Melissa Storms says
I have made a great rye loaf that is awesome.
Melissa Storms says
I would love to learn how to make a good french bread. I have tried but it always comes out a little too hard.
Melissa Storms says
When baking bread I like to use a flour specifically made for bread making.
lisa says
I’m relatively new to baking bread, but with my first try I was hooked! I need to get more adventurous, and I think with winter fast approaching I will!
M. says
My favorite artisan bread is the “basic” white bread, in a boule shape. YUM!
M. says
I would most like to learn how to IMPROVE upon my artisan bread baking skills. I’d really like to have a crunchier crust and a more open crumb.
M. says
I like King Arthur bread flour, King Arthur All Purpose flour, White Lily bread flour, and home-milled whole wheat flour.
Dhonna says
My favorite type of artisan bread to make is the kind that comes out moist and springy. I haven’t been too successful lately, though!
Dhonna says
I am most interested in learning how to make no knead breads since I don’t have a mixer or muscles. Flatbreads and burger buns are always interesting. Also, recipes that use whole wheat and no eggs are appreciated.
Dhonna says
I mostly use King Arthur, Bob’s Red Mill and Hodgson Mills flour because of price and availability. Whole Wheat, White Whole Wheat, Corn, Chickpea…
Trish Taylor says
Love fresh milled organic flour!
Ellen@BakeItWithBooze says
I like to made the rustic country. I’m new to this so that’s what I’m focused on now. I had to make a loaf that was 100% hydration for an interview, so it was trial by dough! Thanks!
Ellen@BakeItWithBooze says
Sourdough. I have the bread in 5 minutes a day book to get me started. Then, I plan to begin a dry starter. Then a dough starter. It’ll take me a while… Thank you!
Ellen@BakeItWithBooze says
I love to use the high protein KAF flour for bagels. I’ve been making the NYC kind for about 4 yrs now. I’m trying to perfect the oven spring and I’ve even tried (with little success) the bagel boards. I’m still trying… Thank you!
Kristine says
Country wheat is a favorite.
krisite says
I’d like to learn to make sour dough types of bread.
Kristie says
I mill my own flour, but it I can’t for whatever reason I use King Arthur flours.