I would assume that baking my 'no-knead" bread in my Dutch Oven accomplishes the same "steam effect" as the cloche? I LOVE to do my bread this way, but, the only problem is that I want to eat the whole thing LOL. In my student days in Paris, we'd always have to buy TWO baguettes because, as my friends and I meandered home, we'd be nibbling at the bread and one would be mostly GONE by the time we reached our destination. (Given our tight budgets, fresh baguettes were about the only treats we could afford! (OTOH, we all got really good at tasty cheap meals, including steaming mussels with potatoes over a one-burner gas canister. Enough mussels to feed two or three or us, depending on where the mussels came from, could be had for a couple of francs, sometimes less!!)

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