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Sassafras Superstone Covered Baker | 
 enlarge | Brand: Sassafras
Category: Kitchen
Buy New: $47.50
Rating:  32 reviews
Fragile: Yes
Shipping Weight (lbs): 7.8
Dimensions (in): 15 x 6 x 3
MPN: 2575
Model: 2575
UPC: 022561025759
EAN: 0022561025759
Release Date: March 8, 2004
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 24 hours
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| 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 |
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| Editorial Reviews:
Product Description
Turn your home oven into a commercial brick oven and create crusty, light French bread just like your favorite bakery. This French Bread Baker is made by one of the oldest potteries operating in the United States. Constructed from natural clay, it measures 14.5" x 5.5" x 3.25" deep. It evenly distributes the oven heat and absorbs moisture released from the dough when baking. The results are some of the best traditional loaves of French bread you'll ever taste.
Amazon.com Review
This 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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| Customer Reviews: Read 27 more reviews...
 I love this baker December 11, 2008
Nene (Bloomingdale, NJ United States)
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.)
The Trick November 23, 2008
Michael Piersimoni (West Chester, PA)
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
Amazing how easy September 11, 2008
K. Huttula
My Sassafras Superstone covered baker arrived in the mail yesterday, and I tried it out for the first time today. I was amazed at the results. I might just order myself another one. I'm looking forward to experimenting with different doughs, especially sourdough rye.
 Bread baker July 10, 2008
Richard K. Gray
This item is a little hard to use as the dought sticks to the rough inner surface. I just use it to roast vegetables as I now prefer to use a baking stone.
 Sassafras Superstone Covered Baker June 7, 2008
P. Johnson (Pengilly, MN USA)
Arrived in good shape, but Recipes were not included, which I considered an essential adjunct to buying this cooker. A phone call to AMZ cust. svc.(1-800-201-7575) resulted in no recipes, but a substantial discount on the cooker. Still looking for recipes and usage guide for this cooker. Understand that improper use can result in a broken cooker. Unable to locate a Web site for Sassafras product.
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