How do you season superstone

all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).

Does anyone use a proofing basket to shape the dough while proofing for this baker, and if so, which one, which size works best? Thanks.

Found this helpful tip: for the final rise, put dough on parchment paper. Sift a little flour over the top/sides. Put this between 2 rolled towels to keep shape you want. Transfer dough, sling style, into heated baker. You could use a floured towel instead of parchment, and just roll dough into the baker.

My baker arrived but it is not a perfect fit top to bottom, there is a gap on each side. Is that supposed to be?

Douglas, the way mine fits is lip on the top goes around (over) the lip on the bottom piece. To bake properly I would think you wouldn't want any gaps which would allow the moisture to escape.

Brand	Sassafras
Model Number	SAS2575
Color	Bisque
Product Dimensions	42.55 x 20.96 x 17.15 cm; 453.59 g
Capacity	57 g
Material	ceramic
Special Features	Freezer safe, Oven-safe
Item Weight	454 g

SassafrasCovered Bread Baker - French

الوصف

المواصفات

لديك سؤال؟ انظر ماذا طلب الآخرون

الأسئلة الشائعة