|
|
Sassafras Superstone Covered Baker
|
|
|
|
|
|
Price: $47.50
Price subject to change!
|
|
To view Amazon.com's best price click on the above link. Please note that you are under no obligation to buy. If you decide to add your selection of "Sassafras Superstone Covered Baker" to your Amazon shopping cart. You may then return to World Class Cookies to shop for additional products or continue shopping at Amazon.com.
|
|
|
Binding: Kitchen
Brand: Sassafras
EAN: 0022561025759
Feature: Bakes crisp, thin-crusted bread
Is Fragile: 1
Label: Sassafras
Manufacturer: Sassafras
Model: 2575
Publisher: Sassafras
Release Date: 2004-03-08
Studio: Sassafras
|
|
|
Features
|
Bakes crisp, thin-crusted bread
Use also for poultry, meat, vegetable dishes
Measures 14-1/2 by 5-1/8 by 5-1/2 inches
Heavy stoneware
Rinse and scrub with plain water
|
|
|
|
|
|
|
|
|
Spotlight customer reviews:
|
Customer Rating: 
Summary: Cant Live Without It
Comment: On a scale of 1-10, may i say 11? I have only used it 3 times thus far, but it makes an incredible loaf of bread. I actually like the elongated baker vs. the round for easier cutting in a bread slicing guide (you can find what one looks like on Amazon). Each slice comes out perfect. Besides the fact that i already have a cast iron pot to make the "boule" shape so a round baker really isnt necessary.
Using the no knead method (love the book Artisan Bread in Five Minutes a Day), and cooking the bread for 30 minutes and then removing the top for 15 minutes makes a perfect loaf of bread. I just read that Wegman's Grocery is now changing all their recipes to incorporate an 11 hour rise time. Right now all my breads have surpassed any of theirs.
I began baking with Jim Lahey's/Sullivan Street Bakery, NY (no-knead method found on youtube). I was once afraid of yeast, but never again!! I was already a passionate cook, but i feel i have found my real passion in the kitchen....BREAD!!!!
p.s. A Quick read thermometer to make sure your bread is "finished" is an absolute necessity. When it reads 205-210 degrees...VOILA, ENJOY
Customer Rating:
Summary: Love the stoneware baker!
Comment: When I saw this stoneware baker, my first thought was, "it looks like Pampered Chef stoneware!" I have been using it for the No-Knead bread and it is PERFECT!! I found out that the stoneware is made by the company that used to produce the stoneware for Pampered Chef so I know it is top-quality! It is microwave safe and lead-free!! I plan to use it for tenderloin (beef and pork) because everything cooks great in stoneware (in the oven or microwave)! Yes, stoneware in the microwave as long as it is 100% lead free!
Customer Rating:
Summary: Great way to bake your Bread.
Comment: I ordered this baker 4 days ago and already I baked my first loaf of Sourdough Bread this morning. I had my fingers crossed waiting for it to arrive as reading some of the other reviews, there was an issue with packaging and breakage. Mine arrived in 2 pieces, top and bottom and in very good time on shipping. I recently discovered the no knead way to make bread and have been using a cast iron pot. I wanted to try this baker as I did research on it and seemed it would do a better job. Let me tell you, it does. My bread came out like a professional made it, and although I have some experience baking bread, I'm no pro. The material seems to similate the stones used for pizza which I use also. The loaf had a better crust than ones using the cast iron pot. So if you're into bread making, try it, you won't be disappointed. Thanks Amazon and the Manufacturer for good packing and quick shipping.
Customer Rating:
Summary: I love this baker
Comment: I've made bread many times in pans, on a stone, using a pan of water or ice cubes to create steam, but never have I had the glossy crisp crust and soft crumb that this pan creates. I recommend that your dough be a just a little bit on the wet side to achieve the best results. You don't even need a recipe: I just use (approximately) a pound of King Arthur European-style flour, a teaspoon or so of salt and a couple of teaspoons of yeast, with enough water to make a soft, slightly wet dough in the food processor. Let it rise one hour; punch down, shape and let rise in the pan for another hour, then bake for one hour at 400f. And yes, oil the pan and sprinkle some cornmeal on the bottom. (This actually makes too much dough, which I use to make a separate little round loaf, which is good, but the crust isn't the same.)
Customer Rating:
Summary: The Trick
Comment: 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. I did condition it with when I first got it. Of coarse It doesn't look anything like an Italian free form loaf but the taste is as good as what I can buy at a good Italian bakery. No lie. I have a meat slicer that has a blade for bread; I use the whole recipe for one loaf and it is huge. I now have two pots. I basically use Carol Fields recipe for Pane Franchise, with a minor adjustment for moisture content of my starter. What I don't eat immediately I slice and freeze. Since applying this method I have made great bread everytime (8 weeks straight as of today). I have not tried any other breads yet.
425 or 450 deg won't work in my oven. Higher heat to release moisture quickly that's the trick. Good luck
|
|
|
Editorial Reviews:
|
This Superstone® French Bread Baker produces a traditional Italian loaf of bread with a very crispy crust and light crumb. 14.5"L x 5.18" W x 2.5"H
|
|
|
Shop Worry Free
|
|
Shopping for cookies, deserts & all your baking needs is worry free at World Class Cookies.com! You won't find any popups, popunders, spyware or adware on our website. We collect no personal information and your selection of "Sassafras Superstone Covered Baker" will be checked out on Amazon.com's secure servers!
|
|
|
Thankyou!
|
Thanks for shopping at World Class Cookies.com! I hope you found your visit worthwhile!
|
|
|
|
|
|
|
|
|
