Designed with baking expert Maurizio Leo of “The Perfect Loaf,” Brod & Taylor’s Baking Shell is an innovative, lightweight solution for professional-quality sourdough bread at home. Baking at home in a Dutch oven works, but cast iron pots are bulky—and downright dangerous when preheated to 500 degrees Fahrenheit. The Baking Shell, however, effectively traps steam during baking to create the perfect conditions for optimal loaf spring and an exceptionally crispy, crackling crust. Unlike traditional heavy cast iron Dutch ovens, the Baking Shell weighs just about one pound, making it incredibly easy to handle. Its blackened aluminum construction quickly absorbs and radiates heat, eliminating the need for preheating. Simply place it over your dough on a baking steel and halfway through the bake, lift the shell off using the front handle to reveal a beautifully risen loaf.

This elegant tool solves the challenge of steam retention and heat distribution without the stress of maneuvering a bulky, scalding hot pot, delivering the same superior results as preheated cast iron or ceramic cloches but with unmatched convenience. And it doubles as a countertop cover to keep your bread fresh after baking.

Net Weight:

• Boule: 1 pound 2 ounces (500 grams)
• Batard: 1 pound 1 ounce (480 grams)

Materials: Aluminum
Dimensions:

• Boule: 13 x 13 x 5.5 inches
• Batard: 12.5 x 8 x 5.5 inches

Place of Origin: China

Care: Baking Shell does not require cleaning between bakes—if required, wipe gently with a soft sponge and mild soap as needed. Not dishwasher-safe.
How to Use: Simply place the Baking Shell over your dough on a baking steel and halfway through the bake—or according to recipe instructions—lift the shell off using the front handle to finish baking your boule or batard.