Brod & Taylor Ultralight Baking Shell for Sourdough Bread (Boule) – No Preheating Needed for Crispy Crust and Even Baking

Perfect. I love it. So light and get the job done. Great rise!!!

Easy, light weight and allows me to bake 2 small loaves on a metal sheet. It has proved useful for my baking needs.

I am really really happy with this. Baked a loaf of caraway rye and it came out just right. Really expensive on my budget but I already had the Brod & Taylor Baking Steel, and together they contributed to a really well baked loaf with a mildly crunchy top and a golden bottom. Glad I purchased this. Big enough to bake both a large round loaf or two smaller oblong loaves.

It works. It’s not quite as springy as a Dutch oven but definitely helps. It is larger than we thought and higher quality too.

Works relatively ok for sourdough loaves if your oven can retain steam. For my oven that has high ventilation, it doesn’t work as well as my Dutch oven. I still use this for mini sourdough loaves with inclusions, with addition to my baking steel. However, this doesn’t work as well for my larger (500+ grams) loaves as I had hoped. For my larger loaves I don’t get the oven spring nor an ear. While the crumb turns out ok, the loaves spread more than rise. I also burned my first loaves on the baking steel using the dome, because the same baking temps and times as my DO, 500F then 450F. Then I read the instructions and realized I needed to lower the temps, but that’s when I lost spring, the ear, some of the bubbling on the crust, etc. Again, this works well for small boules, but I’ll continue using my DO for bigger loaves where I know I can control the environment better.