They are good. My biggest problem was getting steam into my oven. Too small for a dutch oven and the two elements, both top and bottom, with good ventilation did away with most steaming attempts. The results i got was better than my poor attempts at introducing steam but not as good as a dutch oven. A second best. It's sold as an all in one including a bowl but i just use it for the final proofing and baking. I don't only use this as often i do freestanding as long as the hydration of the dough is not too high and i did find a silicone dutch oven substitute from Lakeland but i use it quite often and pleased with the results. Once the bread is almost done i carefully take it out of the pouch (careful its very! hot) and place it back in the oven on a wire rack for a nice crust. The best part i like is not having to transfer a dough from a banneton to the oven. Doing the final proofing in it and then just placing the whole thing in the oven is great especially for very high hydration dough. It's less messy and easy to clean. The bread comes out shaped like a football. The results are not exactly artisanal but it is a neat little gadget to have in your kitchen.
You don't only have to use it for bread as you can steam other food in it too.
P.s. because of the way how it's shaped the dough has to oven spring more to prevent it from being a football shaped lower half and flatter on top. Because the two ends go up and it's kinda like an oblong bowl. So i suggest you don't under fill the lekue and it can take more dough than described in the instructions. Can easily take an 800g dough and if high hydration even more. That way the oven spring is enough to get over that bowl "dip" and you get the nice rounded football shape. Oh, and you can do away with their recipes and just do your own. Much better!
They are good. My biggest problem was getting steam into my oven. Too small for a dutch oven and the two elements, both top and bottom, with good ventilation did away with most steaming attempts. The results i got was better than my poor attempts at introducing steam but not as good as a dutch oven. A second best. It's sold as an all in one including a bowl but i just use it for the final proofing and baking. I don't only use this as often i do freestanding as long as the hydration of the dough is not too high and i did find a silicone dutch oven substitute from Lakeland but i use it quite often and pleased with the results. Once the bread is almost done i carefully take it out of the pouch (careful its very! hot) and place it back in the oven on a wire rack for a nice crust. The best part i like is not having to transfer a dough from a banneton to the oven. Doing the final proofing in it and then just placing the whole thing in the oven is great especially for very high hydration dough. It's less messy and easy to clean. The bread comes out shaped like a football. The results are not exactly artisanal but it is a neat little gadget to have in your kitchen.
You don't only have to use it for bread as you can steam other food in it too.
P.s. because of the way how it's shaped the dough has to oven spring more to prevent it from being a football shaped lower half and flatter on top. Because the two ends go up and it's kinda like an oblong bowl. So i suggest you don't under fill the lekue and it can take more dough than described in the instructions. Can easily take an 800g dough and if high hydration even more. That way the oven spring is enough to get over that bowl "dip" and you get the nice rounded football shape. Oh, and you can do away with their recipes and just do your own. Much better!
(Sorry, I just couldn't resist that one. Lol! )
Have you looked it up in the archives? I remember a discussion on it way back when. Run a site search with the title of the mold. Here is the link...
http://www.thefreshloaf.com/node/41673/new-tool-lekue-silicone-bread-maker
I have used Silicone Yorkshire pudding trays that work well under high heat or freezing temperatures and they are easy to use due to the flexibility!