I have bought a cloche for baking bread but have yet to get that dark crusty top which you are supposed to get. Any tips for a recipe plus oven temp and baking time? Thanks
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Are you preheating the cloche or putting it into the oven at room temperature? In my (admittedly limited) experience, you get much better crust by preheating for a half hour or so at 450 - 500F, then putting the bread into the ripping-hot cloche.
If you're already preheating, try removing the cover half or two-thirds of the way through and use convection if your oven has it.