The Sourdough Club

Learn the Art and Science of Baking, Eating, and Sharing Bread as Lifestyle Medicine

Learn to bake in a way that nourishes your mind, body, and respects the planet. Join a community of bakers and medics redefining our relationship with bread to support physical and mental well-being.
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spun iron cloche

Spun Iron Cloche

£119.99

A beautifully handmade spun black iron cloche made in Shropshire. Sitting on a 12″ rimmed base, the dome is complete with cast-iron knob and brass rivets.

Designed by: Vanessa Kimbell

Developed and made by: Netherton Foundry

Categories: Products, Sourdough Baking Equipment
  • Description

A beautifully crafted British made hand-spun black iron cloche, with brass rivets and cast iron knob on the top, sitting on a 12″ rimmed baking tray, which can be used separately.

Why do you need a Spun Iron Cloche?

Most domestic ovens are less than ideal when it come to a beautiful loaf with maximum oven spring. What baking dough needs is immediate, even heat and steam. The heat provides the rise and the steam keeps the crust soft throughout the time it is rising. The result is bread that reaches its full potential giving an evenly baked, golden open crumbed sourdough. The perfect way to achieve this is with our spun iron cloche.

  • This cloche is PTFE free
  • Pre-seasoned organic British grown flax oil for a natural non-stick finish.
  • It is strong and light will bake the perfect golden loaf.
  • Made with 99.1% pure iron bell and a tray with brass rivets
.
  • Perfect for range stoves, electric, gas & wood fired ovens.
  • Can be used in very hot ovens, safe up to at least 300ºC (572F).

Dimensions

The total height including the knob is 19cm (7.5″). The internal height is 16cm (6.25″) and the diameter is 31cm (12.25″). The lip on the base is 2cm (0.75″) and the total weight is  1.77kg (3lb 14oz).

Maintenance

Using for the first time.
You can use the cloche immediately.

Just rinse in hot water – don’t use soap or detergent and dry thoroughly.

Re-seasoning at home.
This is easy to do and quickly returns your cloche to a smooth, black, easy to clean finish. Important, if the tin has any rust spots simply remove these with fine sand paper or steel wool. Wash tin in very hot soapy water, you may need to scrub with a scouring pad or stiff brush and dry thoroughly. Cover all surfaces of the cloche with a very thin coating of flax oil using kitchen towel. A thin coating gives best results. Place cloche in the oven. Place a baking tray under the cloche to catch any dripping oil. Heat oven to MAX (approx 250ºC/400F,  Gas Mark 8). Once the oven is up to temperature, maintain for one hour. Then switch off the oven, allow the tin to cool slowly and store in an airy dry place.

Which oils can I use for re-seasoning?
For best results use flax oil (edible linseed oil). Olive and nut oils are not effective seasoning oils.

Do not use boiled linseed oil, this is not edible.

Baking every day
To get bread loaves to release perfectly every time we recommend giving the inside of the cloche a very thin wipe of olive oil just before use and I often use a sprinkle of semolina.

Sweet breads & Cheese Sourdough
Additional care is required when you cook recipes containing sugar (eg sweet sourdough, sourdough with inclusions such as cheese fruit breads). To prevent bread from sticking, we recommend lining the loaf tin with baking parchment, butter papers or using a tin liner.

Cleaning the pre-seasoned cloche
After most baking uses your cloche will not require washing, just dust off, this preserves the seasoning.

If you do need to wash, never clean the cloche in in a dish washer.

Don’t ever place a hot iron tin into very cold water, this will cause it to warp!

After use, clean the base of the cloche tin with a stiff natural bristle brush and hot water. Do not use soap & definitely do not ever use detergents.

If you find that some mixture has stuck, try boiling some water in the tin to soften it. Dry immediately. Never allow the iron  tin to stand damp or wet as this will encourage rusting.

Storing the cloche.
Store in a dry airy place. Don’t cover as this can trap moisture and encourage rust.

Warning

Also remember, a hot iron retains heat, so always pick up the cloche using oven gloves

Designed by: Vanessa Kimbell

Developed by: Netherton Foundry

Learn to bake sourdough online – join our Sourdough Club

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🍕 Sourdough Club members can learn to make sour 🍕 Sourdough Club members can learn to make sourdough pizza with our exclusive video tutorials and recipes. Plus all our top tips for making show-stopping pizza, like...

💡 The dough for your sourdough pizza should be slightly drier than a classic dough. It makes it easier to handle, especially when you are stretching the pizza base.

We look forward to sourdough pizza nights here at the Sourdough School. They are a chance to bring friends and family together, enjoy good food and get creative (and sometimes just a little competitive!) with pizza toppings. Over the years we’ve learned a few tricks and techniques for getting the best from our home-made sourdough pizzas. Many of these are really simple, but they can make a huge difference.

Follow the link in the bio to learn more about becoming a Sourdough Club member 👆

#sourdoughclub #sourdough #sourdoughbread #naturallyleavened #realbread #sourdoughbaking #bakingbread #breadmaking #homebakedbread #sourdoughlove #sourdoughpizza #realpizza #sourdoughpizzarecipe #roccbox #gozneyroccbox #pizzaoven #pizza #pizzalove #pizzarecipe #sourdoughpizzadough #homemadepizzadough
THE SOURDOUGH SCHOOL – HAND-CARVED WOODEN SPATUL THE SOURDOUGH SCHOOL – HAND-CARVED WOODEN SPATULA

One of the biggest issues around using a wooden spoon to mix sourdough is that you often mix a lower hydration initially, on the first mix. The problem with this is that you need some real strength... many a good wooden spoon has been snapped mixing dough. 

Our hand-carved wooden spatula has beauty. It has strength. The flat edge is designed to allow you to get right up against the edge of the bowl, to mix all the water and flour together. 

Baking is always a joy but it is even more joyful when you are using tools that are ergonomically designed and fit for purpose but also handmade lovingly by someone who has that same creative streak in them, using sustainable and ethical wood. 

Follow the link in the bio to our shop where you can find our full selection of wooden sourdough tools 👆

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
🌾 CELEBRATE NATIONAL MILLS WEEKEND - 13th & 14t 🌾 CELEBRATE NATIONAL MILLS WEEKEND - 13th & 14th May 🌾

Join the festivities of #NationalMillsWeekend this May, as over 300 windmills and watermills open their doors to the public, showcasing the UK's rich milling heritage.

Visiting traditional mills is a beautiful way to connect with the ingredients you bake with, and delve into the heritage of bread making and milling. Head to their website to find a mill near you, like Whissendine Windmill pictured here!

Whissendine Windmill is one of the few remaining operational nineteenth-century windmills in England, towering over the village of Whissendine, Rutland for over 200 years. Restored to perfection by Nigel Moon, it produces plain, strong white, and wholemeal flours.

Don't miss out on this amazing opportunity to witness the magic of milling firsthand! 

#milling #freshlymilled #botanicalblend #fromscratch #unrefined #mockmillproud #mockmill #sourdoughclub #bread #crumbshot #opencrumb #wholegrain #bakingtips #sourdoughtips #sourdoughadvice #sourdoughhelp #sourdough #learnsourdough #sourdoughbread #wholegrainsourdough #wholemealsourdough
AGGRESSIVE COMMENTS We have noticed an increase i AGGRESSIVE COMMENTS 
We have noticed an increase in aggressive comments lately, and we believe this attitude could be due to the increase of misinformation from unregulated and unreliable data sources on bread from bakers and others who are saying anything for attention. In particular this trend is because the AI favours negative responses, which encourages nonsense in information & behaviour.😟

WHY WE WON’T PUT UP WITH IT
We would like to take a moment to clarify to help maintain a positive and respectful environment for everyone.

WE ARE EVIDENCE BASED 
Our posts are led by baker, activist and author @vanessakimbell, the founder of the @sourdoughschool, who has been passionately baking sourdough for 40 years. Her technical skills and knowledge of sourdough is phenomenal …. but she is also equally knowledgeable about the fermentation and how this can impact physical & mental health and finishing her PhD.

OUR FREE RESEARCH LIBRARY 
The knowledge and information we share is fully backed by Vanessa's expertise. You can access more than 700+ studies meticulously researched and published by her and the team of medical professionals, nutritionists, neuroscientists, doctors and psychiatrists in the database.

👆🏼www. Sourdough.co.uk/research 

We are a social enterprise and this dedication involves investing thousands of pounds to share evidence-based information about sourdough and bread. It is key to  our values and Vanessa's vision and commitment to baking nourishing bread as social justice.

We therefore ask that you take a moment to consider the incredible generosity in supporting all bakers for free for over a decade on our platform and kindly ask that you remain respectful in your communication with us and each other. 

Please reflect before making disparaging or inappropriate comments on posts

A SAFE SPACE 
👆🏼We are committed to maintaining a positive environment for our community, and anyone who engages in unprofessional communication will be removed to keep our community informed, inspired, engaged, encouraged and most of all safe in sharing their thoughts and tips, opinions and ideas on our feed.

Thank you 
The Sourdough Club Team 
#sourdoughclub
This is our Classic Sourdough Boule with 30% Botan This is our Classic Sourdough Boule with 30% Botanical Blend No.2...

The increase in diversity not only makes your gut happy, but the depth and complexity of flavour that it brings to your loaf is almost indescribable. You have to experience it to understand. 

Sourdough Club members can find this recipe on the Club, We hope it blows your mind – and your palate – as much as it does ours.

Botanical Blend No.2 is available to buy as a flour or as grits through @hodmedods follow the link in the bio to our shop to give it a go! 🌾🌼🍃 

#sourdough #sourdoughschool #bread #sourdoughlove #sourdoughlover #naturalleavened #leavening #levain #realbread #breadmaking #bakebread #makebread #makerealbread #learntobakebread #breadmakingclass #sourdoughstories #bakingforlove #bakingtherapy #sourdoughbaking
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