Sassafras Superstone Stoneware La Cloche Bread Baker, Unglazed, Baking Stone for Bread, Capacity 5QT 12”D x7”H with handle, Withstands Temperature 500-2100 Fahrenheit (Bisque + Bread Whisk)

This is the PERFECT vessel to bake sourdough in! Excellent crumb every time! What's the best feature? The SIZE!!!! This cloche makes a huge loaf. I'll be buying 2 more!

I made the most beautiful loaf of sourdough in this lovely stoneware!! I’ve made two so far. They hold up well, even under 500°.

Works great

OMG this makes a huge difference in baking.I’ve always baked with a baking stone and water to get a good crust. But this does so much better a job. Perfect for round and rough loafs.It picks up color from the oil when baking but I assume it will eventually develop a good patina. And who cares? It’s for baking not looks.

My friend has one of these, and it does a great job of making wonderful, crusty bread, so I thought I'd get one also. My problem isn't with the product itself, it's with the packaging. I did read the reviews before I ordered and saw that other people complained about this, so I mistakenly assumed that the issue had been addressed by now and resolved. Wrong. The first one I ordered arrived with the bottom part smashed to bits. So I ordered a replacement, which just got here today--and the bottom part is smashed to bits.I'm going to try once more and then give up. The way these things are packed, it's a miracle any of them arrive unbroken. You can't put two pieces of unglazed pottery touching each other in a cardboard box with no insulating material and not expect at least one of the pieces to break the first time it's shaken a little. How does Sassafras ever make any money on a product they have to keep replacing? I bought the long version of this from a seller on eBay, and it was well packed and arrived in perfect condition. If a private person can ship something so it doesn't break, why can't the people who actually make the item?!Five stars for the Cloche--zero stars for the idiotic packing.

I purchased the Sassafras La Cloche Brick Oven several years ago, but never really found a good use for it. Then I was given the Jim Lahey Almost No-Knead Bread recipe which I made a number of times using my Le Creuset dutch oven. Whatever the reason, the crust always seemed to be almost burned when I followed the directions and I had almost given up on producing a quality loaf of bread. Then I remembered my Sassafras and decided to give it a try - although I did use the Cook's Illustrated variation of the recipe - substituting 1 Tblsp. honey for the vinegar and increasing the yeast to 1/2 tsp.. The result was better than expected and the bread was delicious.As previously stated, I had much more success using the Saffafras than using the Dutch oven. When making a round loaf, I line an 8 inch springform pan with parchment paper, extending it up the sides, and then cover the whole thing with a shower cap. I place it in the microwave to raise for the two hour period. I place the entire Brick Oven into my stove's oven and preheat at 475 degrees for 30 -40 minutes prior to beginning baking. At the end of the rising period, I pull the oven rack on which the Sassafras sits out and carefully remove the cover. Then I lift the loaf, parchment paper included, onto the base and put the cover back onto the base. I slide the oven rack back into the oven. Then I bake 5 minutes at the 450 temp, reduce the temp to 400 degrees and bake another 35 minutes. I uncover the loaf and leave the bottom and bread in the oven for an additional 5 minutes - with the oven turned off and then remove the loaf and cool. Baking times may have to be adjusted, depending on your oven. This method produces a golden brown crust that is not as heavy as the one produced in a Le Creuset. The crust does soften up after sitting several hours. My oven is electric and I do have an Old Stone Oven 14" X 16" baking stone, which I purchased from Amazon, on the bottom shelf at all times.I have not yet tried this in my long Sassafras, but would probably shape it by lining a long loaf pan with parchment and then follow the same procedures. So far this method has worked at my home and my daughter's.I did not give this Sassafras 5 stars because it is big and bulky, necessitating more storage space than its utility warrants. I purchased my Sassafras from Amazon and it arrived in perfect shape, with no cracks or chips. However, if you have the room to store this equipment, it is definitely something you should consider using when you make Almost No-Knead Bread.