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SuperStone /Covered Baker

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Price: $93.20 & FREE Shipping. Details
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Sold by Our Pampered Home and Fulfilled by Amazon. Gift-wrap available.
  • The classic Superstone line of bakeware produces spectacular results in your kitchen
  • The natural stoneware and special design ensure optimum heat and air distribution for a crisp finish every time
  • Replicates the effects of a traditional brick-lined oven
  • Why order out when you can bake at home like a pro?
  • Measures 14.5" long x 5.5" wide by 6" high and ships gift boxed with a recipe booklet to get you started
3 new from $59.95

Frequently Bought Together

SuperStone /Covered Baker + Oblong Proofing Basket (Rattan Banneton or Brotform)
Price for both: $113.15

Buy the selected items together

Product Details

  • Product Dimensions: 16.8 x 8.2 x 6.8 inches
  • Shipping Weight: 6.2 pounds (View shipping rates and policies)
  • ASIN: B00004S1DW
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (175 customer reviews)
  • Amazon Best Sellers Rank: #24,669 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Sassafras brings you their classic Superstone line of natural unglazed bakeware that produces spectacular results in your kitchen! This Superstone Covered Baker allows air to circulate around the baker for uniform browning while the unglazed lid helps regulate moisture to create the crackly crust and light crumb of delectable breads baked in professional brick-lined ovens. Base of baker measures 14.5" long x 5.5" wide x 2" high and measures 6" high with the lid on. Ships gift boxed with a recipe booklet to get you started!

Sassafras Enterprises began their journey in 1977 with a Chicago-style deep dish pizza set that brought the Superstone line of baking to life. Their terrific line of bakeware is still bringing professional results to your table. Baking with Superstone improves the texture and taste of foods - breads and pizza crusts are crispier, pie crusts flakier and fish, chicken and meats are always tender and juicy. Enjoy the results from your kitchen more with Superstone.

Customer Reviews

The loaf of bread that I made in this came out with a nice crisp crust.
Barbara J. Cook
If you want professional bakery-quality bread at home, I highly recommend this product.
I have only used it 3 times thus far, but it makes an incredible loaf of bread.
David G. Schott

Most Helpful Customer Reviews

267 of 268 people found the following review helpful By Mike P. on November 22, 2008
Verified Purchase
Ok, I grew up in an Italian section of Brooklyn.
There was a Italian bakery every other block.
My parents are from Italy, my wifes family are all Italian and I have been to Italy twice to visit relatives and have tasted some of the best home baked Italian bread ever.

I know what a good loaf of Italian bread tastes, smells and feels like.
I have been cooking and baking for over 30 years at home. In fact I do all the cooking in my family; always have. My oven is electric; I use a stone in the oven and no matter what I did, the results were inconsistent for the crust.

These are my results with the pot.

The first try: soft crust too moist inside. So I tried some of the other reviewers suggestions, including heating the pot.
Lid on lid off. Still no luck. I finally hit it. This is the method that has given me bread from my childhood.

1) Place a sheet of parchment paper in the pot and sprinkle on corn meal.
2) For second rising, shape and place in pot. I place the pot on my stove for second rise.
3) 45 minutes to an hour before it's ready for the oven, I turn my oven on to 480 deg. This I believe is the secret. Higher heat. I also grow bonsai trees and I use small clay pieces in the mixture of soil. Clay absorbs water then slowly releases the moisture. Same principle for the pot.
The difference is if the heat isn't high enough the moisture does not release quickly. Which is probably the reason some reviewers have spongy crumb.
After 40 min in the oven I remove the lid and cook another 6-7 minutes for a deep brown.

I have made hundreds of loafs of bread in my day and I have never had a crust so crisp, the crumb is perfect. Lift the parchment paper and there is nothing to clean. Nothing at all.
Read more ›
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173 of 179 people found the following review helpful By A Sourdough Bread Baker on March 17, 2003
When you bake bread using only a sourdough starter you get a dough that is more relaxed than dough made with commercial yeast, it wants to rise out as well as up. This pan is the best I have found for baking with sourdough because it not only supports the sides of the dough (so it rises up and not over the sides of the pan) but gives it a fabulous crust.
To prevent sticking you will have to *really* grease both the top and bottom the first several times you use it, also genrously sprinkle the the bottom with cornmeal. After the pan is seasoned a light greasing will do, and once it is *well* seasoned you often won't have to grease it at all. I always lightly sprinkle the bottom with cornmeal though.
One important thing to remember is that you can't wash this with soap, the stoneware will absob it and make your bread taste funny. Most of the time all you need to do is dust the cornmeal out, but every now and then (and if something sticks) you can soak it in plain hot water.
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196 of 207 people found the following review helpful By delicateflower152 TOP 500 REVIEWERVINE VOICE on January 12, 2005
Verified Purchase
I've been looking for something that will allow me to bake artisan-style French bread at home. I'm an experienced bread baker, but had not been able to produce breads that were identical to the commercial bakeries.

Allowing for the differences in our ovens, I thought that perhaps a stone baking container might allow me to more closely reproduce the breads. In late December after reading the available reviews on this product, I purchased it. I had high hopes that I would be able to bake outstanding bread. I used the recipe that came with the pan and was not totally disappointed. The flavor of the bread was very good, but it was not extraordinary. Nevertheless, the baking method is less labor intense than the misting methods used in some recipes.

However, I'm not satisfied with the final results and will continue to experiment with various steps in my bread-baking experience. I'm considering using this pan, but tinkering with the production method, by using a higher temperature, misting to produce steam, and not covering the loaf with this pan's lid.

February 15 Update - I tried putting the baker's top into the oven during preheating. Then, I placed a shallow pan in the bottom of the oven during preheating and, after the oven had reached temperature, poured in 1 c. of boiling water and then closed the oven and allowed it to heat an additional 5 minutes. Please be CAREFUL or you may get steam-burned!!!!!!!!Then I placed the bottom of the Sassafras in which the dough had been raising into the oven for 5 minutes. Again, BE CAREFUL or you may get steam burned. I then opened the oven and placed the hot lid over the loaf and allowed it to bake for the remaining time. It worked great! The bread was nicely browned, very crusty, and perfectly done. The methods are a synthesis of those in the Peter Reinhart, Bernard Clayton, and Rose Beranbaum. I hope this helps others out there looking for the perfect French-style bread.
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84 of 87 people found the following review helpful By Ms. Murray on April 7, 2010
Verified Purchase
I've owned several of these stone bakers and I keep going back for more because my family sneaks them out of the kitchen whenever they can to keep for themselves. If you use it correctly, your bread will have a fantastic, crunchy crust and will cook evenly every time.

As with all stoneware, the key to preventing dough from sticking to the baker is preheating. You need to place your baker (both top and bottom) into a COLD oven and then preheat it to 450-500 degrees F. This is also true for pizza stones and other stone bakers. When your dough is ready to bake and your baker is hot, remove it from the oven, reset the temperature to whatever your recipe calls for and either:

1. Toss a hearty handful of cornmeal into the bottom of the baker before transferring your dough into it (being VERY careful not to burn yourself - wear oven mitts), cover and bake.

2. Transfer your dough to the baker in a parchment sling. Then toss in a tablespoon of water, cover it, and bake the whole thing, parchment, dough, water and all. The steam in the baker will create a bread will be crispy and crusty, and it won't stick to the stone.

This method works equally well for french baguettes, italian loaves and sourdough recipes.
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