Over the past 10+ years I\u2019ve been baking sourdough bread, I\u2019ve developed and tested many methods for steaming the home oven when baking sourdough bread. Steam at the start of baking is critical for optimal loaf volume and a crispy crust. But, I\u2019ve found this can be one of the most challenging (and frustrating) steps in the entire process. <\/p>\n
As home bakers, we don\u2019t have access to professional ovens that steam the interior at the press of a button. So we\u2019ve had to come up with workarounds.<\/p>\n
The Dutch oven (or combo cooker) has been a one of these popular workarounds. This heavy cast iron pot bakes bread well by trapping steam and transferring heat effectively. Its main drawback? It\u2019s very heavy.<\/p>\n
Enter the Baking Shell. It\u2019s a lightweight (it weighs about 1 pound!) metal cover you simply place over your bread dough during the initial part of baking to trap steam. No more heavy cast iron pot and lid to lug around.<\/p>\n
\u2139\ufe0f Full disclosure: I collaborated with Brod and Taylor<\/a> on designing the Baking Shell, from initial sketches to final prototype testing. I\u2019ll be financially compensated for a limited time for my involvement. However, I truly believe this is one of the best methods for baking sourdough bread at home and it makes the process much easier!<\/em><\/p>\n I\u2019ve been working with my friends at Brod and Taylor for many months, designing, testing, and iterating on this elegant solution. It has gone through many rounds of manufacturing in the search for the right material, color, shape, knob design, and much more. Ultimately, the final shell is perfect for making your favorite sourdough bread.<\/p>\n Okay! Let\u2019s dive into the details.<\/p>\n The Baking Shell by Brod and Taylor is a lightweight cover you can place over bread dough on a baking surface during the start of the baking phase<\/a>. It acts like a Dutch oven or combo cooker, trapping the steam escaping from the dough as it bakes to encourage optimal loaf volume and a crispy, caramelized crust. It\u2019s made from lightweight aluminum (which has excellent thermal properties) and compared to a heavy cast iron pot, the Baking Shell is far easier to handle.<\/p>\n In terms of weight and size, the Baking Shell is light and spacious, meaning you can move it with a single hand and fit large loaves underneath, even my Beginner Sourdough<\/a> recipe at 900 grams per loaf.<\/p>\n Keep in mind that the Baking Shell does require a baking surface to bake on top of, it\u2019s not a closed vessel. The benefit here is that you can buy a thin piece of steel, like the Bread Steel<\/a>, or use your existing baking stone or steel (more on this later).<\/p>\n As seen below, the Baking Shell comes in two sizes: round for a boule, and oval (or rectangular, really) for a batard or demi-baguettes<\/a>.<\/p>\n![\"Covering](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell-3.jpg\"\/)
![\"Covering](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell-3.jpg\")
Real Quick: Why Do I Love The Baking Shell?<\/h2>\n
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![\"A](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell-7.jpg\"\/)
![\"A](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell-7.jpg\")
<\/a>What is The Baking Shell?<\/h2>\n
![\"A](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell_round_and_oval.jpg\"\/)
![\"A](\"https:\/\/www.theperfectloaf.com\/wp-content\/uploads\/2024\/10\/theperfectloaf_baking_shell_round_and_oval.jpg\")
<\/a>How the Baking Shell Works<\/h2>\n