Sassafras Covered Bread Baker - French

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!!

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

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 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.

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.