Baking Shell (Boule) from Brod & Taylor

Brod & Taylor Baking Shell (Boule)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 and steam is trapped under it. For the perfect combination of a classic dough rise and crackling crispy crust, lift the shell off halfway through baking.With the Baking Shell, you get the same results as traditional pre-heated and heavy cast iron vessels, without the stress of lugging around a searing hot and heavy pot. The most frantic part of bread baking is now the easiest. Just slide the bread dough onto any flat baking surface in your oven and place the shell over it.Also used as a convenient cover to keep bread fresh when stored on a countertop, butcher block, or cutting board.Made of Aluminum Pure anodized aluminum coating–no non-stick chemicals, no additives, and FDA tested.Dimensions: 33 x 33 x 14 cmWeight: 500gWarranty: 3 yearsPatent Pending Turning Tradition on Its HeadWith the Baking Shell, you get the same results as traditional pre-heated and heavy cast iron vessels, without the stress of lugging around a searing hot and heavy pot. The most frantic part of bread baking is now the easiest. Just slide the bread dough onto any flat baking surface in your oven and place the shell over it.Ideal Baking ConditionsThe 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 pretty hard to go back to any other method.“Maurizio Leo, The Perfect Loaf FAQ Which Baking Shell should I choose? Batard Shell: This shell is ideal for bakers who prefer a more compact baking vessel that takes up less space when stored. It accommodates up to ~800g of dough shaped like a batard.Boule Shell: This shell offers flexibility, as it accommodates both boules and batards. It’s perfect for those who want to bake larger loaves or prefer more versatility in their baking. What is the maximum dough weight for the Baking Shell? Batard: Up to ~800g of dough.Boule: Up to ~1,200g of dough, shaped either round or as a batard.The exact capacity may vary depending on the particular type of dough, how it is shaped, and how much it spreads during baking. Do I need to preheat the Baking Shell? No, there’s no need to preheat the Baking Shell. Unlike cast iron, which is heavy and requires a long time to preheat, the lightweight shell reaches the set oven temp in roughly a minute. Can I use the shell with a pan loaf? The Baking Shell is designed for free-form loaves, but depending on their size and how high your dough rises, it will accommodate some loaf pans. Be sure to check the measurements of both the shell and your loaf pan before using them together. Does the Baking Shell need to be cleaned or seasoned before use? No, the Baking Shell does not need to be cleaned or seasoned before the first use. It is ready to use straight from the box. How do I clean the Baking Shell? The Baking Shell does not need to be cleaned from bake to bake. If you do need to clean it, use mild soap and a soft sponge. Avoid abrasive cleaners or scrubbers. The dishwasher is not recommended. How do I use the Baking Shell? Preheat your oven with a Bread Steel or baking stone in the lower third.Once preheated, transfer your dough onto the steel. You can do this by using a floured peel or placing the dough on a piece of parchment paper and sliding it onto the steel.Cover the dough with the Baking Shell (no need to preheat the shell).Bake at 230-245°C for 20 minutes. After 20 minutes, remove the Baking Shell (it will be hot, so use oven mitts or a towel).Continue baking uncovered for an additional 15-20 minutes, or until the loaf is fully baked. Why is the Baking Shell better than using a Dutch oven? The Baking Shell provides everything you need to bake great bread: heat and steam. It heats up incredibly quickly, so there’s no need for long preheating times, and it efficiently traps steam to help create a crisp, golden crust. Its lightweight design makes it much easier to handle than a heavy Dutch oven, reducing the risk of burns when placing or removing dough from the oven. The Baking Shell also cools down quickly, allowing for safe handling and storage soon after baking. The Baking Shell offers all the benefits of a Dutch oven with greater convenience and efficiency. Can I bake two loaves at once? Boules: Most home ovens cannot accommodate two boules at once.Batards: Most home ovens can fit two batard shells side by side. However, our Bread Steel can only fit one Baking Shell at a time. If your baking stone or steel is at least 17 inches wide, it will accommodate two shells. What is the maximum temperature for the Baking Shell? The Baking Shell can be used at temperatures up to 288°C. Do I need to add water or ice cubes for steam? No, you don’t need to add water or ice. The Baking Shell traps moisture released by the dough, creating steam during the first part of the bake. This helps develop a thin, crisp crust and allows the dough to expand properly (oven spring).