Baking Stones & Domes
Artisan Results with Stones and Domes
Baking stones and domes (cloches) give bread a crisp crust, full rise and even bake. Stones store and release heat, while domes trap steam for bakery-quality loaves. Perfect for bread, pizza and more.
Frequently Asked Questions
What is the difference between a baking stone and a cloche?
A baking stone stores and transfers heat from below, while a cloche (dome) traps steam and heat around the loaf. Using them together gives bakery-quality results.
Do I need to preheat my baking stone or dome?
Baking stones should be preheated to store heat before loading dough. Some modern domes, like the Brød & Taylor Baking Shell, don’t require preheating.
Can I use these tools in any oven?
Yes, stones and domes can be used in most domestic ovens. Always check your oven’s maximum temperature and handle hot equipment carefully.
How do I clean and care for my stone or cloche?
Allow to cool completely before cleaning. Avoid soap or detergents — just brush or scrape off residue. Wipe domes with a damp cloth and dry fully before storing.