I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake:
This ceramic baker gives the most amazing crusts! I use it as my go-to baker for all my spelt and rye loaves (and you’ll find instructions for baking spelt loaves in it, in my ecookbook Spelt Sourdough Every Day).
It’s easy to use and clean, the lid (which has cleverly-designed holes) means my loaf has the right amount of humidity to rise well and it looks and feels amazing to use; breads that come out of it feel special to me!
If you are in the US, you can purchase this baker and support my work by using this link (it won’t cost you any more).
I bake all my pizzas on the Emile Henry ceramic smooth pizza stone. I pre-heat it to 250C (480F) and the pizzas bake in 8 minutes, coming out with a beautifully-crispy bottom, a well-risen crumb and perfectly cooked toppings!
Find the recipe for my wholegrain spelt sourdough pizza in Spelt Sourdough Every Day!
If you are in the US, you can purchase this pizza stone and support my work by using this link (it won’t cost you any more).
You can browse all Emile Henry cookware here.