Cloche de Pão Moderno

The refractory ceramic dome traps steam so well that my first loaf came out with that deep golden crust I’ve only gotten from bakery ovens before. It’s heavy and takes a bit to heat up, but the payoff in texture is worth every minute.

That ceramic dome really holds the steam in—my crust came out blistered and shattery, just like the bakery loaves I’ve been chasing. It’s heavy, but the heat retention makes up for the arm workout when lifting it in and out of the oven.

First loaf came out with that crackly, deep-brown crust I've been chasing for years — the ceramic dome really traps steam like a mini bakery oven. Cleanup is just a quick rinse, no soaking or scrubbing needed.