Hello bakers,
I’m hoping to hear from people who has used the very expensive B&T baking shell to bake sourdough (or any kind of bread) as to the results they had.
After much mulling about it, I think the price is excessive for what it is, and mainly because I’m kind of tired of lugging my 2 Romertopf bakers in and out of the oven every time I bake, I ordered the shell. Yesterday I divided the dough into thirds. The first one I baked with the shell was flattened and burnt around the edges, I gave it another try with the second portion and same results. So I baked the third one as I always do in the Romertopf and got the same consistent good results.
Temperatures used were 475F for the first 25 minutes covered and 450F for the last 25 mins uncovered.The recipe i used is the Pain de Campagne from K Forkish. See photos below.
I appreciate any comments. Thanks.
That first loaf looks great, I assume that is your romertopf. Are you loading the dough into a cold romertopf, then putting it in the oven, if so, that could be shielding the heat a bit more than the baking shell. Or the sides of the loafs may be getting too close to the sides of the baking shell and thus radiant heat is increasing dramatically. Either way, sorry to hear you spent some hard earned money and are not delighted with the results.
Hi,
That’s exactly what I’m thinking, the Romertopf distributes the heat more evenly than the shell. Glad I bought the shell on AMZ, I’ll be returning it.i just wish the clay bakers were not so heavy. Thanks for answering.