Cindy, you don't need to add steam to the oven when using your cloche, as the cloche will trap the moisture given off by the bread during the initial part of the baking process. After about 35 minutes you'll want to remove the lid of the cloche to allow the loaf to finish baking in a dry oven. This should help you get the crusty crust you're looking for. Our recipe for Crusty Cloche bread might be a good place to start. Barb@KAF

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