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Brød & Taylor Bread Steel and Baking Shell (Batard)
Brød & Taylor Bread Steel and Baking Shell (Batard)
Specifications
FAQ
Which Baking Shell should I choose?
• 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.
What is the maximum dough weight for the Baking Shell?
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.
Do I need to preheat the Baking Shell?
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.
Can I use the shell with a pan loaf?
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.
Does the Baking Shell need to be cleaned or seasoned before use?
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.
How do I clean the Baking Shell?
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.
How do I use the Baking Shell?
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 450-475°F (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.
Why is the Baking Shell better than using a Dutch oven?
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.
Can I bake two loaves at once?
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.
What is the maximum temperature for the Baking Shell?
The Baking Shell can be used at temperatures up to 550°F (288°C).
Do I need to add water or ice cubes for steam?
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).
Specifications
FAQ
How do I clean the Bread Steel?
Regular cleaning of the Bread Steel isn’t necessary after every use—most of the time it won’t need anything or maybe just a simple wipe-down with a cloth. However, if cleaning is required, wait until the steel has cooled, then rinse it with warm water and use a soft sponge or firm bristle brush. If you choose to use soap, be sure to rinse thoroughly and dry the Bread Steel completely to prevent rust. Keep in mind that using soap may strip some of the seasoning, so you might need to re-season it afterward by applying a thin layer of high-smoke-point oil (like flaxseed oil) and heating it in the oven at 500°F (260°C) for one hour.
Do I need to season the Bread Steel?
The Bread Steel comes pre-seasoned and ready to use. Over time, if seasoning needs to be refreshed, follow the same procedure used for cast iron or carbon steel pans. Simply coat the steel sparingly with a high-smoke-point oil (flaxseed oil is recommended) and bake it at 500°F (260°C) for one hour. Allow it to cool completely in the oven before handling.
The bottom of my bread is too dark. What should I do?
Ovens can vary greatly in how they distribute heat, so some people may find that the bottom of their bread becomes darker than they prefer. To adjust, place a sheet of aluminum foil directly under the Bread Steel—between the steel and the oven rack it is sitting on. This will slightly lower the steel’s surface temperature, helping to prevent overbaking or burning while still ensuring an even bake.
How do I remove spots or scratches from my Bread Steel?
Some spots and scratches are completely normal and will naturally develop as you use your Bread Steel and won’t affect its performance. These marks don’t need to be removed, but if you notice stuck-on residue that might smoke or smell during your next bake, here’s how to clean it: • Use a firm bristle brush or sponge to scrub off the residue. If necessary, use a small amount of hot, soapy water. • Rinse thoroughly and dry the Bread Steel completely to prevent rust. • Reseason the Bread Steel. Simply coat the steel sparingly with a high-smoke-point oil (flaxseed oil is recommended) and bake it at 500°F (260°C) for one hour. Allow it to cool completely in the oven before handling. This will restore the seasoning and keep your Bread Steel performing at its best.
What size is the Bread Steel?
The Bread Steel measures 14“ x 14“ x 0.1“ (35.5 x 35.5 x 0.25 cm) and weighs 5.6 lb (2.5 kg). The Bread Steel Max measures 14“ x 14“ x 0.15“ (35.5 x 35.5 x 0.4 cm) and weighs 8.6 lb (4 kg).
Can I bake more than one loaf at a time?
The Bread Steel is designed to accommodate one standard loaf at a time. However, you can bake multiple smaller breads, like two demi-baguettes side by side or some crusty rolls. If you’re using the Bread Steel with the Baking Shell, only one shell will fit on the steel at a time.
