Product Description
One of the earliest ways to bake bread was underneath a curved cover or cooking pot placed over an open hearth. This is such a cooking bell made from hard-fired clay that nests on a lipped baking stone 10″ in diameter. Place your bread dough on the pie-shaped base, cover it with the bell, then put it in a preheated oven. A 2-pound loaf fits under the 8 1/2″ high dome. The lid traps moisture escaping from the bread to create the steam needed to produce a light, brittle crust. During the last few minutes, remove the cover to lightly brown the crust.
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