The space-saving option in the Baking Shell range - a lightweight aluminium cover that traps steam around your loaf with none of the preheating or weight of a cast iron cloche. Slide your shaped dough onto a hot Bread Steel, cover with the shell, and let it hold in that steam for a proper rise and a crisp, deeply coloured crust.
At 480g, it lifts straight off partway through baking - no oven mitts wrestling with a hot Dutch oven. Sized for batard-shaped loaves.
How it's used: Preheat the Bread Steel in the oven as normal. Once hot, transfer the shaped dough onto the steel, cover with the Baking Shell (cold, no need to preheat it), and bake covered for the first 23 minutes. Remove the shell for the remainder of the bake to finish colouring the crust at reduced heat.
