What should I bake my sourdough in? Shannon's baking review.

1. The EMILE HENRY BREAD CLOCHE has been my favourite bread cloche since I started baking sourdough in 2011. If it was indestructible, I would recommend it 1,000% of the time. I love how it looks when not in use in my kitchen (Designer tip: every kitchen should have a little pop of black), I love the ease of use due to it’s lighter weight at 6.5 lbs, I love that it doesn't stain (when purchased in a dark colour), and I love that it has a large enough base and top to bake both boules (rounds) and batards (ovals) loaves. NOTE: My custom designed and made Sourdough School House bannetons (get here) fit perfectly. One more thing, it bakes perfectly and NEVER burns the bottom of your loaves due to the Burgundian clay material and vibrant glaze finish. 

The only downfall to this beautiful kitchen tool is that it is BREAKABLE. Sadly, if you move too quickly or bump it accidentally, you are buying a new one! Heartbreaking 💔!! LINKS TO BUY >> CDN AMAZON SHOP / USA AMAZON SHOP

2. The all new BROD & TAYLOR BREAD SHELLS AND STEEL are a great option for those who want a lightweight bread cover that does NOT require preheating. I still recommend preheating the baking steel for at least 30 minutes, but the cover is ready to due to its aluminum material. These shells are quick to heat up and they also cool down quickly allowing for easy storage. They are also a great size to accommodate larger boules and batards.

A couple of negatives on these products would be that the steel should be LARGER so you can bake 2-loaves at a time. I would try the full size steel or stone, view at BROD & TAYLOR or on my AMAZON SHOPS >> CDN AMAZON SHOP / USA AMAZON SHOP. Also, the shells could be a little cumbersome for storage and not really attractive enough to leave on the counter or on an open display shelf. TEST TIP: if this is an option you wish to try, test it out using the top of a turkey roaster if you have one. It is a similar way to bake, so try this option before you invest to see if you like the results. 

3. Next in line is the SEGRETTO BREAD CLOCHE. I found this on Amazon awhile ago and I really, really like it. It is made of indestructible cast iron and it is large enough to fit both boule and batard loaves. Plus, it is PRETTY cute, I would gladly have this on display when not in use! It is also, not too heavy at 12.5 lbs. 

On the negatives, it can burn bottom of loaves because cast iron gets SO HOT!! And, it takes awhile to preheat and cool after use. Check it out here >> AMAZON CDN LINK / AMAZON USA LINK.

4. Another option is the CHALLENGER BREAD PAN. It is a very well built bread cloche with a large size and made of indestructible cast iron. It can also be used for more than just bread, if desired.

However, for me, it is just too heavy at over 20 lbs, I just do not gravitate to using it. It takes awhile to preheat and then cool down before you can store it. And with all cast iron, it can rust or keep a “dirty” residue on the exterior, making it messy for storage. I think it is an incredibly well-made pan if you like cast iron, but for me, I would choose one of the above options first. Links to buy >> CLICK HERE  

5. Last, but not least, is any DUTCH OVEN. Just make sure you get a large enough size to fit your sourdough loaves. They can buy made of stone, cast iron or other options. They can be heavy and may burn the bottoms of your loaves if cast iron, they take awhile to preheat and cool after, and they may stain depending on colour chosen. Worst of all, I find loading into a Dutch Oven to be a pain in the butt and you can easily burn your arms loading the dough. I would highly recommend using a MODKITCHN sling to load bread safely. Check ModKitchn slings out >> CLICK HERE

For a FULL VIDEO review, check out my Instagram Live >>> HERE!!

Get the FULL PRODUCT REVIEW PDF >> GOOGLE DRIVE LINK HERE