Baking Shell (Batard)

Batard Shell: This shell is ideal for bakers who prefer a more compact baking vessel that takes up less space when stored. It accommodates up to ~800g of dough shaped like a batard.

Boule Shell: This shell offers flexibility, as it accommodates both boules and batards. It’s perfect for those who want to bake larger loaves or prefer more versatility in their baking.

Batard: Up to ~800g of dough.

Boule: Up to ~1,200g of dough, shaped either round or as a batard.

The exact capacity may vary depending on the particular type of dough, how it is shaped, and how much it spreads during baking.

No, there’s no need to preheat the Baking Shell. Unlike cast iron, which is heavy and requires a long time to preheat, the lightweight shell reaches the set oven temp in roughly a minute.

The Baking Shell is designed for free-form loaves, but depending on their size and how high your dough rises, it will accommodate some loaf pans. Be sure to check the measurements of both the shell and your loaf pan before using them together.

No, the Baking Shell does not need to be cleaned or seasoned before the first use. It is ready to use straight from the box.

The Baking Shell does not need to be cleaned from bake to bake. If you do need to clean it, use mild soap and a soft sponge. Avoid abrasive cleaners or scrubbers. The dishwasher is not recommended.

1. Preheat your oven with a Bread Steel or baking stone in the lower third.
2. Once preheated, transfer your dough onto the steel. You can do this by using a floured peel or placing the dough on a piece of parchment paper and sliding it onto the steel.
3. Cover the dough with the Baking Shell (no need to preheat the shell).
4. Bake at 230-245°C for 20 minutes. After 20 minutes, remove the Baking Shell (it will be hot, so use oven mitts or a towel).
5. Continue baking uncovered for an additional 15-20 minutes, or until the loaf is fully baked.

The Baking Shell provides everything you need to bake great bread: heat and steam. It heats up incredibly quickly, so there’s no need for long preheating times, and it efficiently traps steam to help create a crisp, golden crust. Its lightweight design makes it much easier to handle than a heavy Dutch oven, reducing the risk of burns when placing or removing dough from the oven. The Baking Shell also cools down quickly, allowing for safe handling and storage soon after baking. The Baking Shell offers all the benefits of a Dutch oven with greater convenience and efficiency.

Boules: Most home ovens cannot accommodate two boules at once.

Batards: Most home ovens can fit two batard shells side by side. However, our Bread Steel can only fit one Baking Shell at a time. If your baking stone or steel is at least 17 inches wide, it will accommodate two shells.

The Baking Shell can be used at temperatures up to 288°C.

No, you don’t need to add water or ice. The Baking Shell traps moisture released by the dough, creating steam during the first part of the bake. This helps develop a thin, crisp crust and allows the dough to expand properly (oven spring).