I was so pleased with the results of baking in the dome that I am going to try it out again today. I am using a recipe from the leaflet that Bakery Bits put together for using La Cloche. This recipe for a Spelt and white flour mix has a plentiful portion of linseed added and uses a semi-autolysis method, for minimum kneading time. Just three minutes kneading in this loaf.
The bread is now rising and should be ready for shaping in about an hour.
The plan is to have the bread ready to serve with our lunchtime soup. I shall report back on its success.
The soup? Broccoli and Smoked Cheese. Probably.
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