Comments on: Introducing: Baking Sourdough Bread With The Baking Shell

By: Simon

Simon — Mon, 21 Apr 2025 00:17:01 +0000

Hi Maurizio,
I got the baking shell all the way to Japan where traditional ovens aren't common, and the difference in the crust and quality of the bread is noticeable. I have one question: if the dough touches the shell during baking, while it expands under it's own weight, it gets stuck on the shell, and then when I remove the shell it rips the dough apart. What is the best way to avoid this? Are we supposed to oil it, even though it's aluminum?

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