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Home Made Rectangular Bread Baking Cloche



Discover how easy it is to achieve delicious home-baked, artisan bread! Designed to replicate the...

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Discover how easy it is to achieve delicious home-baked, artisan bread! Designed to replicate the domed roof of traditional brick bread ovens, the unglazed stoneware cloche creates a depth of crust and crisp bake – and it’s so simple to do! Your bread dough sits inside the cloche for the second prove and when you’re ready, pops into the oven to bake. The specially crafted domed lid traps steam and maintains an even baking temperature leaving the bread with a thick crispy crust and light inside. Round shape also available (KCHMCLOCHERD).

From growing your own, picking your own to making your own, the Home made collection offers the very best in cooking what nature has provided.

Click here for a classic crusty bread recipe!


Size: 39cm x 14.5cm x 17cm/ 15" x 5 ½" x 6 ½"
Gift boxed

Features & Benefits

Microwave and oven safe up to 220°C / 428°F
12 month guarantee


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Overall Rating: 4/5

The cloche produced lovely texture and taste of bread. Today is my first time of using it. I scattered semolina in the bottom but still got a patch of the bread completely stuck to the base which tore out of the loaf when I shook the bread out. So I have a few questions about usage, which I hope the kitchen craft people will be able to answer.
1. To clean to base of the cloche - should I soak it in water or use sandpaper to remove the baked on bread?
2. To prevent sticking - is greasing and flouring a good approach?
3. Alternatively, to prevent sticking, should I roll the dough base in semolina rather than scattering it in the base of the cloche?
Until I know the best way to prevent sticking, I am going to have to use siliconised paper to line the cloche. I had hoped to avoid having to do this.
By the way, in a Gaggenau oven it took 35 minutes at 200 deg C. to bake a wholemeal loaf.

Posted by Jo Frith (16th October 2014)

Hi Jo, thank you for your feedback. In answer to your questions - we advise not to soak or use excessive water to clean your cloche, as this may leave a mositure residue in the pores of your cloche, which may cause it to crack during heating in the oven. To remove the baked on bread, we recommend waiting until your cloche is completely cool then scrape off any remaining residue with a metal spatula.
To prevent sticking, a lot of cloche users have recommended using parchment paper as this ensures the bread doesn't stick and won't effect the baking, but sprinkling the base of the cloche with flour should work well too.
We hope this helps and please let us know if we can be of any futher help.

Reply from KitchenCraft (16th October 2014)