Cocotte for baking bread, a fantasy

I've always struggled to get a good crust on my bread, using nothing but my baking stone. I have occasionally baked in my 24cm Cocotte—the one I use for stews—with very good results. But if you follow me on social media, you'll know that since my trip to Paris in 2020, where I saw firsthand the results of baking in refractory ceramic in a simple way, I've been getting spectacular crusts with a bread dome. Last year, while preparing to teach a masterclass, I had the opportunity to try the Le Creuset bread dome, which they also call a Cocotte. It's magnificent, like everything from this brand. Here are its strengths: It withstands temperatures up to 260°C in the oven. Its domed lid retains steam. Its matte black enamel interior is incredibly easy to clean. The cast iron construction ensures even heat distribution across the entire surface, resulting in excellent crust development. The low-profile base features the three embossed Le Creuset rings, which, in addition to promoting air circulation within the Cocotte, ensure uniform toasting and a golden, crispy crust on the bottom—and you'll have the Le Creuset logo on the base of your bread! It comes with a lifetime guarantee. Cocotte Bread Baking Dimensions: Capacity: 1.6 L; Length: 32.4 cm; Width: 25.1 cm; Height: 17.6 cm. Here's the recipe I make most often when using a Cocotte. Cocotte Bread: 500 g strong bread flour; 320 g water; 10 g fresh yeast or 3.3 g active dry yeast (baking powder is not suitable); 10 g salt. Place all the ingredients in a bowl. Mix them with your hands as best you can. Let the dough rest for half an hour, covered with a cloth. Sprinkle some flour on the counter and knead the dough as best you can—there are many videos on YouTube that will show you kneading techniques. In just a few minutes, you'll see how it becomes a smooth and easy-to-work dough. In the "Highlights" on my Instagram profile, you can see how my daughter does it in a simple way. Shape the dough into a ball. Oil a clean bowl and place the ball inside. Cover it again. Let it rest for 1 hour. Place the dough on the counter, flatten it slightly, gather the ends as best you can, and seal it again by forming a ball. Place it on the base of the Cocotte. Let it rest for about 45 minutes covered with a cloth. Preheat the oven to 250ºC (480ºF), conventional setting (top and bottom heat, no fan), and place a wire rack inside. Just before putting it in the oven, make a cross-shaped cut with a cutter or any knife you can manage. Put the Cocotte lid on the bread and bake for 60 minutes at 240ºC (465ºF). If you want to check on it, don't open the Cocotte until the 45-minute mark, so it doesn't lose the steam generated during baking, which is essential for that amazing crust. Ingredients: Spanish bread, water, strong flour, yeast, salt. Tips: It's not just for bread: I make a fantastic roast chicken with onions in this Cocotte; I'll share the recipe later. In the photo, you'll see a crown behind the loaf. It's very easy to make: after the first rise of the dough, cut it into 6 portions, shape each into a ball, and let them rise for about 35 minutes in the base of the Cocotte, arranging them in a ring shape and slightly separated from each other. The baking time is the same as for a loaf. If you're interested, you can buy it through this link.