Goodview Household Superstone Covered Baker,Unglazed stoneware bakeware,Square Bread Porcelain Baking Pan,Bakes Italian Bread with Light Crumb and Crusty Crust (15.3 * 5.9 * 7 in)

Prefect for baguette.

I've been baking bread for some 40 years. Because I had nobody to teach me, it's been trial-and-error, research and a LOT of wasted flour. When I finally began making great bread, I turned to my goal: artisan bread. Only last year did I finally solve all the problems, and this baking dish is a major part of the solution. Because a loaf with big holes requires very wet dough, the loaves always went flat, yielding ciabatta unintentionally. With this dish, the dough has support during the baking process, and the lid helps keep the moisture in during the first part of the bake. Since I began baking my baguettes and batards in this dish, they have come out textbook-perfect with regularity. If you only make sandwich bread, you don't need this dish. But for baguettes and batards with that artisan texture and crust, it is a sine qua non. 5 enthusiastic stars!

I make my dough to be very wet (I like big holes) in the past I've had trouble with parchment paper sticking to my loaf. I have found that if I put a light dusting of cornmeal in the preheated pan, then pour the dough in, stretch it out and cover,my bread will fall out onto the counter.

Bought this product and year n a few months ago - top cracked from ordinary use - thought I'd give it another try so I just did a re-purchase of the same product thru my order history - not the same product - cheaper material and smaller - so it went from being questionable product that had done an acceptable job in it's short life span to an even cheaper product. I'd steer clear of this product and brand if I were you. I'm returning the bait n switch reorder n gonna spend the extra buck for a more expensive pan that, hopefully, is not made in China. Products from China just keeps getting worse.

My daughter has turned into a pro at making sour dough bread, and absolutely loves this!Definitely a must have!

The first time I used it the dough was stuck to the sides. The second time I put flower on the bottom before I flipped the dough into it and it worked. The 3rd time I will not put flower and see if it needed to be seasoned, so as to not get stuck. Other than that it baked the bread wonderfully

I followed the instructions and seasoned the pan before using and it's been great. I really like it for baking sourdough. My only complaint is that it is white and the picture looks more like a pink color. Not a big deal, but just seemed odd.

This pan makes an awesome French sourdough batard! Heat it covered in the oven for one hour, take your proofed dough from the fridge and immediately put it on parchment paper, lifting it into the hot pan. No cleaning and no sticking. I've made several whole wheat sourdough loaves in this pan, every one of them turned out perfectly! Of course, you must have a very live starter for this to happen. But the pan definitely helps.