Bread Baking Dutch Ovens
Dutch ovens, bread cloches and covered bread pans for artisan loaves - including cast iron, spun iron, ceramic and copper options. Each traps steam and holds heat to help give your bread better oven spring, crisp crust and bakery-style rise.
Choosing a Dutch oven, bread cloche or covered bread pan
Covered bread bakers help recreate the steamy environment of a professional bread oven. As the dough bakes, the lid traps steam around the loaf, helping the crust stay flexible for longer so the bread can rise fully before the crust sets.
Cast iron bread ovens
Cast iron Dutch ovens are valued for their heat retention, durability and strong baking performance. They hold heat well, produce good bottom heat and can help develop crisp, well-coloured crusts, making them popular for sourdough and crusty artisan loaves.
Spun iron cloches
Spun iron cloches offer many of the bread-baking benefits of cast iron in a lighter, easier-to-handle format. They heat quickly, trap steam well and are a practical choice if you want strong crust development without lifting a very heavy pot.
Ceramic bread cloches
Ceramic bread cloches provide steady, even heat in a traditional baking form. They are especially appealing for bakers who want a dedicated covered baker for boules, country loaves and other hearth-style breads.
Copper and luxury cloches
Copper and premium cloches bring both baking performance and presentation value. They are indulgent pieces of bakeware for serious bread bakers, combining strong heat response with a more distinctive look in the kitchen.
Tips for best results
Preheat your Dutch oven, cloche or covered bread pan thoroughly before loading the dough, unless the product instructions say otherwise. Bake covered for the first stage to trap steam, then remove the lid to finish the crust. Parchment can make loading and lifting easier, especially with high-hydration doughs.