The Brod & Taylor Baking Shell is super easy to move around — three times lighter than the enamel cloche I used for years. It cools quickly, is easy to manoeuvre in tight ovens, and gives more space for larger loaves. It’s a simple, practical upgrade that helps you achieve maximum volume in the final loaf by preventing the dough from drying out before springing in the oven.

I use the Baking Shell together with the Brod & Taylor Baking Steel — completing a lightweight, energy-efficient setup that’s easy to work with and delivers consistently great results.

🇺🇸 Shop the Baking Shell (US)

🇪🇺 Shop the Baking Shell (EU)

Why I Recommend the Baking Shell

• Weighs just 0.5 kg — three times lighter than my old enamel cloche
• Prevents the dough from drying out, helping achieve maximum oven spring
• Cools to safe-handling temperature in about eight minutes (vs fifteen-plus for enamel)
• Low, round profile gives extra internal space and helps avoid catching the dough
• Much easier to manoeuvre in tight ovens, especially under low elements
• A fraction of the weight of traditional cast-iron baking setups
• Works beautifully alongside the Brod & Taylor Baking Steel
  
  

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