SuperStone /Covered Baker

Stoneware, due to its kiln or oven-fired production process at high heat, exceeding 2100 degrees, is impervious to moisture.The idea of using stoneware for a covered baker is simple; the material provides even heat distribution and the porous surface circulates evaporated moisture from food while baking.This helps achieve a crispier crust while maintaining a moist interior, something every baker of artisan breads strives for.So much for the theory.We ordered the SuperStone Covered Baker from Amazon, and just like other reviewers, were disappointed in how poorly it was packaged. The manufacturer packaging does little to protect the fragile stoneware baker during transit; styrofoam endcaps holding the two pieces inside the small box. Amazon literally throws the manufacturers box into a larger shipping container with a single airpack (!) on top, allowing it to move around and bounce inside that box during shipping. I would have at least expected styrofoam chips or airpacks all around and top to bottom to provide protection, not this minimalist approach. No wonder ours arrived with the styrofoam pieces pulverized inside the box and the baker having experienced a chip. Hopefully, the packaging feedback we left separately will be read by someone at Amazon who is actually interested in improving this oversight. I have received DVD's from Amazon that were better packaged than this.Our disappointment however was limited to the packaging only.The baker itself comes in two pieces, a bottom piece and a cover with a practical handle. The color is a light tan, like clay.The two pieces are not glazed, neither inside nor outside, however can be easily seasoned by applying a slight coating of olive oil or vegetable oil to the inside prior to use.The size is about right for a loaf of bread for a family of four, for one day.In order to avoid thermal stress (which may lead to cracking), we let the covered baker get to room temperature before the first use and seasoned the inside as well as the lip with olive oil.Adding the bread dough was easy and we added a teaspoon of water on top of the dough before we put the lid on and set the covered baker in the oven. We got this tip from a fellow baker and believe it does add to the result.For the last 5 minutes of baking, we removed the lid and brushed the top of the bread with some water, which resulted in a great colored crust on top. The handle was very useful for this, not all covered bakers offer this practical feature.Once removed from the oven, we let the baker cool down a little. All we had to do to get the bread out was to turn it around and the bread fell right out. Seasoning was all that's needed for its non-stick characteristics; no cornstarch, flour or even parchment paper. In fact, this worked so good that cleanup was limited to wiping the insides with a kitchen towel, making it really easy.The reviewer that reported the dough expanding so much that it lifted the lid and stuck to everything must not have seasoned the insides and probably overlooked that the included recipe actually was for two loafs of bread.Now to the results.Evenly baked, with a perfect crust, the results met (and exceeded) our expectations. Seriously, nothing we had ever been able to achieve before, not with the expensive convection oven nor with tricks like adding a pan of water to get steam.Professional results, the kids don't even realize the bread is home made. It does however disappear fast every time we bake!The book "Artisan Bread in Five Minutes a Day" provides us with many delicious recipes, however please don't fall for the "five minutes" as they don't count the time for the dough to rise.Nevertheless, this covered baker helps us put great and delicious artisan bread on the table (and best of all, we know all of the ingredients, so no hidden chemicals or preservatives) and we are actually looking at adding the round "domed" baker as well to give us even more variety.

I am atempting to bake at 5,000 feet elevation in a lousy little countertop oven... this baker makes a huge difference... yaay, edible bread! imagine how giit it would work if I had a good oven!

My original review is below. I just wanted to give you an update: I'm still using this pan and cloche 6 1/2 years later and I still love it! It gives crisp, artisinal crusts and boosts the rise of your loaf (see how near the bottom of my review) and I get terrific compliments. This is truly a product that worth the expense if you enjoy excellent breads.You will definitely see improvement in your homemade breads when you use a cloche. Basically, it is an unglazed clay base and domed lid that create the effects of a baker's oven within your own oven. The high heat and steam in a professional oven are not found in a home oven but, with the cloche, the results are remarkably similar.Contrary to many reviews, I was delighted and surprised to find that my La Cloche arrived in perfect condition. Packing it in thick cardboard and big plastic bubbles resolved the company's breakage problem.La Cloche's Pros* Excellent quality unglazed ceramic baking top and bottom* Heavy enough to retain heat* Performs as stated in the advertising* Creates a hot and humid environment making bread rise higher* Easy to maintainLa Cloche's Cons* Be careful not to put too much dough into the oblong cloche. When the bread rises, it may stick to the interior of the top* The looped handle on the top is a bit small, be cautious when handling it when it is hotThe following are some suggestions to improve your oven's environment using this product:* Place a thin layer of coarsely ground corn meal on the interior base of the cloche. The will prevent the bread to sticking to the surface* Use parchment paper instead of the corn meal, if desired* Soak the top (only) of the cloche in water for 30 minutes prior to placing your bread dough in the oven. (This will give you the benefits of a steam oven without the costs of a new one.)* Put your dough on the base and place the water-soaked top over it.* DO NOT PRE-HEAT your oven (Yes, read this correctly!). Turn the cold oven to 450° and set the timer for about 40-45 minutes for a 20-24 oz. loaf.* After the 40-45 minutes, remove BOTH the top and bottom of the cloche set from the oven.* Return the bread to the oven, placing it directly on the metal shelf. (Do not use a baking sheet.) The will allow you to bake artisanal breads with a crackling crust. The interior texture (crumb) will be moist and chewy.* Dust the interior surfaces with rice flour, as it helps prevent dough from sticking (If you do this, you must dry the top of the cloche if you have soaked it prior to baking.I have used this method for: San Francisco Sourdough bread (see my review); whole wheat bread; artisanal white bread; cheese bread; herbed bread; and both seeded and unseeded rye breads. I brought a basket of breads to a Superbowl party and they were a big hit--so much so that, two families asked for instructions and will begin baking breads for themselves.

I have many different Dutch ovens and only one of these and this seems to be my go to. I just purchased another one( unglazed) You have to season it a little bit with oil and bake it in a couple times, but after that you should be good to go. I use parchment paper with it so the bread never sticks but always seems to rise. much better and come out so much crispier than a regular Dutch oven. I would definitely recommend.🥰❤️

Made an XL sourdough loaf (800g flour) perfectly! Best crust and loft I've ever had!

1) it does bake good bread2) it’s large and heavy and the top is hard to fit so it wiggles. I’m afraid it’ll slip off when I put it in or out the oven and break.

I had seen bread baking videos using the Sassafras Covered Baker, but never imagined that I would want or need one. I puttered along, happily baking my Dutch oven boules but gradually tired of the sameness and decided to experiment with the Italian loaf shape. What a perfect baking vessel! The lid fits securely to retain the steam produced as the dough bakes. It gives a remarkably crisp crust without the need for spritzing the dough with water, retains heat beautifully and for a long time. As my baker now begins to take on the darker coloration that frequent baking brings, it is beginning to look well-used and well-loved amongst my baking vessels, and has become my go-to vessel for bread baking.

Easy to use, just followed instructions for priming etc. Beautiful sourdough.

Previously I purchased the Emile Henry Loaf Baker but could never achieve the same quality of sourdough bread that I get when using my dutch oven. I even tried using the baker upside down with still not the same results. Since my family is partial to the loaf shape, I decided to try the Sassafras Baker to determine if it would do the job. Yep! It does and does it well! The crust came out as we like it and the bread baked almost identical to the dutch oven. If this baker wasn't so expensive, I would definitely purchase another because I always bake two breads at once and having the oven work twice as long by using one baker twice is a hassle but it will be worth it. Love this baker!!

Perfect for no knead bread. Loaves are nicely formed and slip out of the baker so easily. The lid grip makes so much difference in removing the top compared to one larger clay baker I have that is very awkward to manipulate. Very valuable baking vessel.

I seasoned my baker per instructions, and the stoneware has now taken on a rancid smell. I am cleaning it daily with detergent to slowly remove the smell. A pity, as it works very well, producing well shaped loaves, and does not stick, withou the need for flouring or greasing the inside.