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Brod & Taylor Ultralight Baking Shell for Sourdough Bread (Boule) – No Preheating Needed for Crispy Crust and Even Baking

4.8 (8) Write Review

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$79.00

$ 30 .99 $30.99

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1.Size:Batard

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About this item

Artisan Sourdough Baking Shell for Perfect Bread – Creates the ideal baking environment for professional-quality bread with a crisp, crackling crust and superior dough rise.
Ultralight, No-Preheat Bread Baking Dome – Made from high-performance aluminum, this lightweight shell requires no preheating and is easy to handle, unlike heavy cast iron alternatives.
Advanced Steam Retention for Even Baking – Heat quickly passes through the shell while trapping steam inside, ensuring a classic sourdough crust and an airy interior. Lift the shell off halfway through baking for the perfect balance of steam and browning.
Hassle-Free, Open-Oven Baking – No need to transfer dough into a hot pot. Simply slide your shaped dough onto any flat baking surface and cover with the Baking Shell for stress-free baking.
Dual-Purpose Bread Cover & Storage – Also functions as a stylish bread dome to keep your loaves fresh when stored on a countertop, butcher block, or cutting board.
Compact, Durable, and Patent-Pending Design – Pure anodized aluminum coating–no non-stick chemicals, no additives, and FDA tested. Dimensions: 13 x 13 x 5.5 in (33 x 33 x 14 cm). Material: Aluminum. Weight: 1lb 2oz (520g).

Product Description

IDEAL BAKING CONDITIONS

The Baking Shell creates the perfect environment for baking great bread. Lightweight and easy to handle, it requires no preheating. Heat quickly passes through the shell while it also traps steam - the perfect combination for the classic sourdough rise and a crackling crispy crust.

"Once you use the Baking Shell, it's hard to go back to any other method."

–Maurizio Leo, The Perfect Loaf

A round baking shell placed alongside sourdough bread and wheat ears.

anon

2025-08-10 12:44:16

I used this baking shell with a sourdough loaf, baked on a dark cookie sheet with parchment paper. I did not add additional water or mist. With a high temperature (pre-heated to 525F and then turned down to 450; turned down to 400F after removing the shell), I got excellent results. More convenient than a Dutch oven due to shell being very light-weight.

Jane Does

2025-07-28 14:15:10

I have tried them all â€¦the Challenger pan, Lodge combo cookers, dutch ovens , but I stopped using dutch ovens due to the weight being awkward for my back and the limit of one loaf at a time. If I am heating up my oven for a couple of hours, I want to bake more than 1 at a time. I like to freeze some and give some awayâ€¦.So, I have been doing open bakes on a baking steel for a while with lava rocks, steaming towels and ice cubes. Now with these covers, it is even easier . This is by far the better way! I bought 2 to use side by side on a large baking steel, baking 2 loaves at a time ( check your baking steel size). I am extremely pleased with the convenience, ease of use and performance of the covers. The only possible downside is storage but they are very lightweight.

Doug Miller

2025-07-13 14:10:00

Love my shells. Easy and lightweight to use and traps the steam to maximize oven spring.

Ayla D

2025-05-06 19:04:15

First, this works great and is very easy to use, very light weight; the price however, seems pretty high for what it is and how much it likely cost to produce etc. STILL i would highly recommend.

2025-03-24 15:37:06

This is a must have for baking sourdough bread! It makes a very nice crust and is very light unlike the cast iron bread bakers. I needed something light and this is it!! I also bought the round bread cover as well. It is definitely cheaper than the cast iron kind.

DeaGjo

2025-01-17 15:25:16

Game changer when it comes to my sourdough. I love my cast iron. Truly, I do. BUT, it is so heavy, and as I get older I am finding it much harder to lug my cast iron dutch oven in and out of the oven. It makes me sad, to be honest, BUT, I am finding the Brod and Taylor Baking Shell a delight to use. Paired with my Pampered Chef baking stone, it does a perfect job with loaf rise and crust crustiness! The boule is BIG, and I feel like I'm not just limited to the boule shape...I've successfully made batards, as well.I recommend this product, absolutely.

Robert Brown

2025-01-09 13:45:20

I bought the batard and discovered my 840g batards were rising into the ceiling of the shell. In 2 pictures you can see the darker patches on top if my batards. You can also see how the top is flattened in the crumb shots of two of them.Now, could I have made a 650g batard and gotten away with it? Sure, but I donâ€™t want to. I want to make my recipes.I bought the Boule shell and baked a horribly overproofed 840g dough. The thing was absolutely massive. As you can see in the pictures, the top did not rise into the ceiling of the shell and from the crumb photo there is no longer a flat spot.While they are both advertised as 5.5â€ tall, the Batard shell comes to a point in the middle and is overall shorter than 5.5â€. The Boule shell is a gentle curve where more of its height is 5.5â€.No need to buy the Batard shell or both shells, buy the Boule shell and be done with it. It works great and much easier than a heavy Challenger pan or dealing with an upside down hotel pan (shoutout Modernist Bread).

Happy Camper in Millville

2024-11-28 14:51:43

I absolutely love this dome for sourdough baking. I love that Itâ€™s so lightweight and I donâ€™t have to wrestle anymore with my cast iron bread paraphernalia. The thing that really stands out to me is the oven rise that I am getting using this dome. I have used it with a pizza stone, which broke I think because of the steam underneath it and I have used it with a steel plate. Both gave amazing results. I am so happy that I have this. I think that one could do a boule in it as well, but I havenâ€™t tried that yet. The thing that was holding me back from buying it was the stated dimensions however it is plenty big to do a bartard in!

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