Terra Sigillata

Bread cloche for baking sourdough bread.

My terra sigillata technique starts with red clay that is thrown, trimmed, burnished and bisqued to 1,940 degrees F.

I brush the bowl and lid with a super fine clay slip and burnish it again.

The inside gets 3 layers of clear glaze, then I fire the cloche in the kiln to 2,220 degrees F.

Michel’s sourdough bread rises to fit inside the covered, preheated cloche at 500 degrees F.

The interior is glazed with a clear liner glaze.
When dough is added to the pre-heated cloche, the finished bread does not stick.

Utensil jar in terra sigillata with blue gloss lining

Butter Pots

Lidded jar in brown terra sigillata