Sassafras Superstone® Covered Baker, Unglazed, Bakes an Artisan Italian Bread with Crusty Crust and a Light Crumb

I read the reviews and looked at the pictures I was actually going to get a round cloche baker but when I saw this I make french bread and I thought it was perfect and it was. First time using in my bread turned out excellent!!!! Will buy another to make 2 loaves to share. Heard Sassafras also makes a round one so will look into that.

I use a cast iron Dutch oven, a LoafNest and the Superstone to make bread. The Superstone and the LoafNest both produce evenly browned results. However, the Superstone is lighter and produces a better shaped loaf. I've had several people comment (and I agree) that a long loaf with similar height and width is better for cutting and each slice has a consistent amount of crust.I oiled and seasoned it per the instructions, but I didn't need to. I've been using parchment paper to prevent sticking. This is the type of material that gets dirty easily and doesn't clean well. For some, that may require a bit of a mental adjustment.

Works like a charm: a bakes a great tasting sourdough bread with a nice crispy crust.Use parchment paper to line, because it’s not easy to clean the stains.

Large shape, lid doesn't fit real tight, patina sets in right awsy

seems a little fragile, but makes beautiful bread

My bread came out perfect

It is December and I purchased this in July. As of this moment I have probably used it 7-10 times to bake sourdough bread. I just pulled it out of the oven to have it crack. The depth of the clay is very thing. I was leery of its density when it first arrived and I should have listened to my gut and returned it, especially with the price point. But I ignored intuition because I have been searching for another clay pot to cook with and wanted an oblong baker to go with my round baker. Look elsewhere for a better made product.

Have been making the standard round sourdough loaf for a year now, but needed a long loaf baker. This one works great. I use an air sheet under it when baking so the bottom does not get overdone. Also, knowing this is fragile, I kept the foam packing and box, which I needed for transporting the baker one day.