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Pronunciation: [KLOHSH]

French for a bell-shaped woman's hat, cloche refers culinarily to an unglazed stoneware, bell-shaped cover used in baking bread. This baking cloche is soaked in water, then placed over the bread dough prior to baking. When heated, the water-soaked clay produces steam, which coats the dough and gives the finished bread a crackling good crust. Cloches, which are about 10 inches tall, are available in gourmet shops. An unglazed earthenware casserole dish can be substituted. See also cookware and bakeware materials.