Sassafras Superstone Covered Baker
by Sassafras
Product Summary
Manufacturer: SassafrasBrand: Sassafras
Release Date: 2004-03-08
Model: 2575
Product 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
- J.A. Henckels International Fine Edge Pro 8-inch Stainless-Steel Bread Knife
- Sassafras La Cloche Brick Oven
- Sassafras Deep Dish Pizza and Pie Baker
- Pure Komachi by Kai 8-Inch Stainless-Steel Bread Knife
Kitchen and Housewares Reviews of Sassafras Superstone Covered Baker
Customer Review: Cant Live Without It
Summary: 5 Stars
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
Description of Sassafras Superstone Covered Baker
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"HThis heavy, natural-colored baker duplicates the effects of a brick-lined oven, distributing heat and absorbing moisture to produce crisp-crusted breads. It can also duplicate the clay-pot-method of cooking other foods, like beef with vegetables. Its domed lid-with-handle has a lip that fits onto the oblong bottom. For bread, the final rise takes place right in the baker. It works in conventional and convection ovens and even in a microwave. Recipes are included. --Fred Brack
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