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The secret to good French bread is the crust and the secret to the crust is steam. For centuries the French have soaked earthenware covers or "hats" in water and then placed them over the bread in the oven. As the earthenware heats up it releases steam, the steam coats the dough and produces a crunchy crust. What are these "hats" are known as?
Question
#108725. Asked by KATE2480. (Sep 11 09 8:58 AM)
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Verbonica

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The baking cloche is soaked in water, then placed over the bread dough prior to baking. When heated, the water-soaked clay produces steam, which coats the dough and gives the finished bread a crackling good crust.
http://www.answers.com/topic/cloche
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