Sassafras La Cloche Brick Oven

by Sassafras

• Use to bake light, crusty breads and moist fish and meats
• Fits in standard-size oven with upper racks removed
• Superstone natural stoneware
• Soak in warm water, scrape off food with a wire brush or pad
• Unique dome top and material create even circulation of heat

Product Details

• Product Dimensions: 13.1 x 13.1 x 6.8 inches ; 9 pounds
• Shipping Weight: 11 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• ASIN: B00004S1D5
• Item model number: 1005
• Average Customer Review: 3.6 out of 5 stars  See all reviews (91 customer reviews)
• Amazon Best Sellers Rank: #43,402 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
• Discontinued by manufacturer: Yes

Product Description

Amazon.com

This heavy stoneware dish and lid from Sassafras brings an ancient Roman and Greek cooking method to the present day. Once used as a portable oven for cooking bread, fish, and meats, la cloche (or cooking bell) now helps modern cooks bake lighter, crustier bread and juicier fish and meats. The dish also doubles as a rustic serving plate for finished foods. To use, arrange dough or meat on the bottom dish, cover with the domed lid, and place in the oven on the lowest oven rack. Be sure to season the dish and lid before use with a coating of cooking oil for best results.

Product Description

Our Superstone La Cloche Bread Baker utilizes the steam generated by the moist dough within the bell, resulting in a delicious bread with a crackly , golden crust and light crumb. Roasts, chickens and fish bake as the flavors of the natural juices circulate within the dome, thus preserving moisture and reducing shrinkage. 11"D x 2"H.

Most Helpful Customer Reviews

105 of 107 people found the following review helpful

4.0 out of 5 stars La Cloche September 20, 2005

By Alexanderplatz

I had wanted one of these baking dishes ever since I read about them in Carol Field's book THE ITALIAN BAKER. My wife and I received one as a wedding present and I have now baked bread in it multiple times. It does indeed make a difference in the texture of the crust. After years of experimenting I had never been able to achieve that especially crisp crust that you get from a bakery, until now. Another plus is that the dough's final rise inside the covered dish obviates the need for plastic wrap. I lately have purchased the rectangular "baguette" version of La Cloche at an outlet store, and have found it to be a more practical shape for day to day baking. The original bell-shaped La Cloche is great, however, for making large, round hearth loaves or a cluster or dinner rolls.

104 of 109 people found the following review helpful

5.0 out of 5 stars I'm The Baker December 7, 2005

By Purly Girly

I love to bake. I really love to bake bread. My specialty is sourdough. So now I have 3 strikes against me, that is, until I found La Cloche.

Although it can be used to cook meats, I personally only use it for bread. La Cloche turns your regular oven into a brick oven, and the quality of your bread will amaze you. It browns beautifully, has a crispy, chewy crust that seems to carmelize the sugars in the crust differently. There is no need to spray water or create steam in the oven, because the steam is created inside La Cloche by the bread itself. So actually bread making is more simple and safe because you are not spraying water into a 500 degree oven.

There are 2 shapes, a french bread style and round oven hearth style. I have both and pop them into the oven at the same time, so I am baking 2 loaves of bread at once, which is a little more economical.

Truly, I wish I had this from the beginning of my baking attempts. If you are a baker or love one, go ahead and spring for it. You will never regret this kitchen tool. All my other bread pans are now unused.

45 of 46 people found the following review helpful

4.0 out of 5 stars Great bread, but... March 15, 2006

By M. K. Dominguez

I used La Cloche to make bread with, specifically San Francisco Sourdough, with SPECTACULAR results. The crust was crisp but chewey, and I could not imagine baking another loaf without it. But after I used it the first time, the bottom developed a crack. After a second use, the crack became so large that I will not use it again for fear it will break during cooking.

I called Sassafras Enterprises (800.537.4941), and for $8.00 to cover shipping/handling they are sending out a replacement bottom. Their customer service was outstanding, and I feel they build a quality product. I also purchased the rectangular version of La Cloche, and I have not had an issue. Perhaps our La Cloche was damaged during shipping. I would have rated it 5 stars otherwise.