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Enameled cast iron bread cloche with a steam-circulating lid
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A bread cloche shaped for a batard rather than a boule. The domed lid traps the loaf's own steam for the first half of the bake — that's what gives you a crust that cracks instead of one that softens.
Enameled, so there's no seasoning ritual and no rust watch. Lid off for the last ten minutes, then straight to the table.
Enameled cast iron. No seasoning needed. Let it cool before washing; wipe clean or wash by hand. Oven safe to 500°F.
10 × 6.5 in interior, 11 × 11 × 5 in overall. Holds up to 2 lb of dough.
Steam-circulating lid
The loaf is 40% water. Trapped under a domed lid that water becomes steam, which delays the crust and lets the bread keep rising. Lid off for the last ten minutes to colour.
Enamelled, no seasoning
A glass coating fused to the iron. Nothing to season, nothing to rust, and tomatoes and wine are fine in it.
Shaped for a batard
Oval rather than round, for the long tapered loaf that slices into sandwich-sized pieces. Holds up to 2 lb of dough.
Oven safe to 500°F
Preheat it with the oven so the base is already hot when the dough lands. That first blast of heat from below is where oven spring comes from.
Fired at 1280°C for extraordinary durability.
Lead-free reactive glazes, safe for every meal.
Small-batch production in our London studio.
Beautiful kraft paper packaging, ready to gift.
