Brod & TaylorUltralight Baking Shell for Sourdough Bread (Batard) – No Preheating Needed for Crispy Crust and Even Baking

It works well. Nice and light weight to maneuver.

We were looking for something bigger than our 4.5 quart le Creuset Dutch over for baking our oval sour dough bread, which would have ended up weighing at least 15 lbs. Further research and we found this shell dome. We are very satisfied with the ease and lightness of this baking method. Our first loaf came out big, beautiful and perfectly baked. Never again will I use cast iron.

I replaced my old Lodge Combo by using this light weight cover and pizza stone. Much more energy efficient, don’t have to handle the hot cast iron and beautiful results.

Finally was able to use my Brod and Taylor Baking Shell and I am blown away by how well it worked. I preheated my pizza stone for about 30 minutes, slid my dough, added the cover and voila! The best rise and open ear I have ever baked. Gorgeous color. Now I want the steel as well so I don’t have to preheat as long. No more Dutch ovens for me.

Works as described. It’s light weight and easy to use. The handle on the side instead of on top helps to place it over the boule with little effort. It heated up quickly and produced a nice crispy crust. Also, it’s very easy to clean.

I bought the batard and discovered my 840g batards were rising into the ceiling of the shell. In 2 pictures you can see the darker patches on top if my batards. You can also see how the top is flattened in the crumb shots of two of them.Now, could I have made a 650g batard and gotten away with it? Sure, but I don’t want to. I want to make my recipes.I bought the Boule shell and baked a horribly overproofed 840g dough. The thing was absolutely massive. As you can see in the pictures, the top did not rise into the ceiling of the shell and from the crumb photo there is no longer a flat spot.While they are both advertised as 5.5” tall, the Batard shell comes to a point in the middle and is overall shorter than 5.5”. The Boule shell is a gentle curve where more of its height is 5.5”.No need to buy the Batard shell or both shells, buy the Boule shell and be done with it. It works great and much easier than a heavy Challenger pan or dealing with an upside down hotel pan (shoutout Modernist Bread).

Goes very well with my stone. Very lightweight. Fits perfect over my bread. Bread comes out beautiful every time.

Best gadget for bread making 👍🏻👍🏻👍🏻👍🏻