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Customer Review
- Reviewed in Canada on June 30, 2024This is an excellent product. I've tried cast iron dutch oven (ok for boule but not batard), Romertopf clay baker (not bad for batard as long as it's not more than about 600g. dough weight), baking stone (thumbs down because blackens the underside), cookie tray (very cheap and pretty darn good if you use a lid on it). But this is by far the best. I baked the loaves in the photos today: each about 735g. dough weight. (30% dark rye, 15% whole wheat, and 55% organic wheat flour at 75% hydration and 25% sourdough starter inoculation). Baked on parchment paper at 450 deg. F. (20 minutes with lid, 10 minutes lid off, and 5 minutes out of baker to darken the bottom).
This is an excellent product. I've tried cast iron dutch oven (ok for boule but not batard), Romertopf clay baker (not bad for batard as long as it's not more than about 600g. dough weight), baking stone (thumbs down because blackens the underside), cookie tray (very cheap and pretty darn good if you use a lid on it). But this is by far the best. I baked the loaves in the photos today: each about 735g. dough weight. (30% dark rye, 15% whole wheat, and 55% organic wheat flour at 75% hydration and 25% sourdough starter inoculation). Baked on parchment paper at 450 deg. F. (20 minutes with lid, 10 minutes lid off, and 5 minutes out of baker to darken the bottom).Images in this review
