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Breadtopia Clay Baker — Batard
$54.00
In stock
Sicilian Sourdough Fresh Out of the Breadtopia Baker
Baking bread in a covered vessel is a crucial part of getting the kind of artisanal results that we strive for out of a home oven where you do not have the ability to inject steam in the early baking process. Early steam is important for both getting good oven spring and also for creating that crisp golden-brown crust that we all love. And using a covered baking vessel for the first part of the bake eliminates the need for unpredictable spritzing of your dough, or putting a hot skillet with water in the bottom of your oven.
I have been baking loaves of bread in my faithful Romertopf clay baker for years. What I love most about it is the amazing thermal resilience of the clay; I can pre-heat it in the oven to 500 degrees and then plop dough directly into the base with no fear of it cracking. (I have sometimes even put refrigerated dough directly into a pre-heated base, but there are thermal limits. To be safe, follow the recommendations that come with your baker.) While the Romertopf is a truly beautiful piece of cookware, its original purpose was not for baking bread. It was originally designed for baking casseroles and stews. Plus, the shape of the vessel has always been a little niggle for me as a bread baker.
So, when I got the chance to design the perfect clay baker for Breadtopia, I knew exactly what I wanted. We started with clay that has the exact same natural color and awesome thermal properties as the Eurita (formerly Romertopf), but we made the vessel a bit wider for easier access when transferring dough. Then, most importantly, where the Eurita has a somewhat shallow angle to the sides of its base, we made ours with a much steeper angle. The result of this tweak allowed for more room for the loaf to sit flat in the base, which then rises into a more natural “country loaf” shape. Instead of the somewhat wedge-like sides and ends that you get from a loaf baked in the Eurita, our new clay baker gives you a loaf shaped more like what you’d get in a traditional / professional bread oven where you bake on a flat stone.
- 3.5 Quart Capacity
- One of the best options for bread baking
- Lead and Cadmium Free Clay
- Manufactured in Portugal using the highest quality German clay
- Easy Care Instructions included.
Note: As of June 20, 2020, the inside bottom of this baker is no longer glazed. An unglazed surface wicks moisture from the baking dough for a crispier crust, making this a dedicated bread baker. For a comparably sized boule shaped loaf using a glazed baker (for stews, meat, casseroles), see the Eurita Clay Roaster.
Outside dimensions (for determining fit in oven): 14.25″ long x 9.5″ wide x 6.75″ high.
Approximate inside baking area: 11″ long x 7.5″ wide x 6″ high.
One year limited warranty — warranty limited to manufacturing defects.
Please watch our Clay Baker Usage Video.
Note: the ideal proofing basket to use with the Breadtopia Baker is this one.
Batard, Oblong and Hearth Bakers
Inducted into the customer review hall of fame…
Breadtopia Clay Baker — Batard
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Amy Poinsett (verified owner) –
I’ve been making bread in my dutch oven, but this clay baker has TRANSFORMED my loaves. The oven spring is fantastic and the crusts are perfectly browned and chewy. I’m using the “parchment paper sling” method, so I’ve had no issues with sticking or clean up. Five stars!
ritagorra (verified owner) –
I bought this clay baker a couple years ago and it is still going strong. It bakes up a light crispy sourdough bread. Some of my other bakers , like cast iron, bake a crusty loaf that is too crispy for some of my recipes. Plus the shape is great for my traditional german rye bread. Thanks for a great product!
June Gallagher (verified owner) –
Just baked my first loaf of bread in the batard clay baker. I found it easier to maneuver then I expected. The bread wasn’t that good but that was my fault (over proofed dough). I stack it so it is easier to store. Looking forward to using this lovely piece again.
Lulu (verified owner) –
This baker saved me from the pit of despair! As a former professional bread baker, I was humiliated that I couldn’t get a nice oven spring from my hi-hydration loaves. I was skeptical that the baker would live up to its promises, but boy howdy, did it ever! I love baking bread again. Thank you.
Sam –
Worked well. Bad crack after about 3 years of pretty heavy use from a fridge loaf to preheated baker. Those three years I did not even think about using a dutch oven; excellent even crust without needing a stone.
jjim7394 (verified owner) –
Great baking dish for bread!
Martha O. (verified owner) –
This is my favorite clay baker for Batards. It’s especially good for hard to handle very wet dough which I load onto parchment paper, then into this baker. The sides of the bottom piece are nice and high, which gives overly wet dough a really nice oven spring. I love it!
nancyuna (verified owner) –
Of all the bakers that I have this is my very favorite. Gives a wonderful rise to my bread, love the shape and the cover is easy for me to handle when hot. It is my go to bread baker
beulahmaryann (verified owner) –
I’m so pleased with this first loaf I made in this baker! I have a Challenger cast iron pan but I always have to remove the bread from it after 20 minutes to keep the bottom from burning. However with this Breadtopia baker I just removed the lid after 20 minutes and left the loaf to bake for the rest of the time with no burned bottom. Also this baker isn’t anywhere near as heavy as the Challenger and therefore much easier to maneuver. And it so much less expensive. This is my new favorite pan! Thanks so much!
Bob B. –
Not perfect, but pretty good and a great price. First, it should have low sides or a low rim so it’s easy to transfer dough without squishing your score lines – like a real cloche. So this is really a cheaper version of a Romertofp baker. If they can do it for the clay baker, how about making something specific for bread baking, Breadtopia, for those of us who want batards not boules? Second, fit and finish not up to snuff. I tried to compensate for the first problem by using just the bottom as a cover for bread on a baking steel. Unfortunately, it doesn’t lie flat and rocks. Surprised it holds in enough steam when are use the two pieces together, but it does. To be clear, I get great oven spring, ears and everything else you look for in results from a cloche at a very attractive price. But it could have been better.
Mira K Daniels –
I have the new unglazed version, purchased in December 2020. I absolutely love it!!!! I wanted to make batard shaped loaves because we mostly toast and/or make sandwiches with the sourdough whole wheat bread I make. The loaf comes out PERFECT every time!!!
Mike W (verified owner) –
I love this clay baker! It just arrived a few days ago, and I used it for the first time today. It turned out perfectly — the first batard I’ve ever been happy with! It’s lighter than my cast iron Dutch oven, and avoids all the hassle of needing to put a pan in the bottom of the oven to generate steam (which never seems to be enough to get the crust I’d like). I’ve ordered the proofing basket and liner to go with it, but wrapping it in a floured couche for the final proof seemed to work just fine today. I expect I’ll be baking a lot more batards now.
Oksana (verified owner) –
Made a first loaf in my new baker today and I’m very happy with the results. This baker is much lighter than a combo cooker and the shape is great. I preheated it at 450 and was afraid to put refrigerated dough straight into the hot baker so I took the dough out of the fridge about 40 min before baking. It rose a bit on the counter but didn’t seem over proofed and still had a lot of oven spring. So, it wasn’t a problem for me. I think that the loaf came out just gorgeous: perfect crust and super soft and moist/airy crumb (it was 76% hydration). Wonderful baker and Breadtopia’s customer service is great.
Gustaf Keun –
We love ours but unfortunately it cracked while heating. bought as a Christmas gift so almost lasted a year.
Kim (verified owner) –
My issue with the first clay baker I was sent has been rectified and all is good. Thank you Breadtopia, I appreciate your concern and attention to this. I will be ordering again soon.
Kim (verified owner) –
I bought the clay baker for the batard shape. I’ve used the round and long clay bakers for years and love them, but this one has totally flopped my 3 attempts to make bread in it. My dough was perfect (the loaves in the other clay bakers came out beautiful). The top on this clay baker fits poorly, it rocks and lets out a lot of the essential steam so the bread came out half the size it was when I put it in to bake. The dough was not over-proofed as evidenced by the other loaves that had great oven spring. I would be willing to try another baker with a better fitting top, but have not yet got a response about this issue. Very disappointed.
Douglas M Wilkison (verified owner) –
Just got this and I haven’t used it yet but I have to say the packaging for shipment was fantastic. If you are worried about breakage during shipping, don’t be. This might be a problem with other vendors but not here. Enjoy.
Beth Martin –
I get a great result with this pot every time. Sadly, it formed a large crack after just 6 months of use. That’s disappointing, but I now can’t live without it so I’ll order a new one.
John der Kinderen –
This is the first time I’ve used a clay baker. I’ve been trying to create steam in my oven with limited success. This baker totally solved the problem. Now I’m getting the crust I crave. I was pleasantly surprised by the rugged construction of this baker. I was expecting a thinner shell. And the internal glazing on the pan just puts a cherry on it. VERY GOOD product! Thank you.
Mary Ellen Bjorkman (verified owner) –
Absolutely love this vessel for my sourdough breads. Used to use dutch oven but now this is my go to. Thinking of buying the round one for boules. Thank you so much for the high quality.
Rhonda (verified owner) –
Great price and terrific clay baker. Love that there is no need to soak this clay baker and you can use cold retarded or room temperature dough to bake a great loaf of crusty bread.
Linda (verified owner) –
With the addition of this covered baker, I can now bake two batards simultaneously! As this one is larger than my Romertopf (the latter reads “made in West Germany” on the bottom so you can guess how old it is!), I use it to bake larger loaves. Crust & crumbs are excellent! This pic is of two rye loaves, one of which (the larger – on the bottom) was baked in the Breadtopia baker and the other in the Romertopf.
David –
What isn’t to love about being able to make a great loaf of bread? I have been using lodge combo pots for years and wanted to make something besides a boule. My first time with the clay baker was a great success.
Scherry (verified owner) –
I used this baking pot yesterday for the first time. My bread came out perfect, the crust was crusty with a soft cushion of bread inside. Highly recommend you will not be disappointed!
Vern Hrubes (verified owner) –
This is a great baker. Breadtopia did a great job on this one. Easy to use, works great, good design. I highly recommend it.
Howard Hilde (verified owner) –
This is now my primary bread Baker. It makes a perfect size and beautiful loaf of bread. Slices will fit nicely in a standard toaster. It is good looking too with a nice Breadtopia stamp I am proud to have on it.
Gene DeStefano (verified owner) –
I love, love, love my Breadtopia Clay Baker. I’ve never made such consistently great sourdough loaves. In my oven 475′ for 30 min. Is perfect, then I leave it open for 2-3 minutes just to toast the cracks. Any more and it blackens too much, like this sesame loaf on the right. And I love the gently curved bottom of the loaves. Highly recommend.
Mark (verified owner) –
I was completely frustrated and ready to give up bread making because I could never get the beautiful crispy crusts I wanted, but I have been saved by the Clay Baker! Seriously, it is magically simple and has elevated me to pro level. The downside is now that I am automatically signed up to provide my sourdough for every dinner party. Oh well, I guess the spoils of success come with the territory.
Annette Siverson –
Well I cannot wait to get mine now!
Paula Westerlund –
Love your products
Bob L. –
Just got my Breadtopia clay baker. Love the shape, size, and the price!
Emiko (verified owner) –
I was looking for a clay baker to bake batard shaped bread. I’m quite happy with this clay baker! It’s easy to put a dough in and it doesn’t stick to the bottom.
Fred Bath (verified owner) –
This clay baker makes creating sourdough loaves of high hydration easy both in time and procedure. I’ve only made a few loaves, but they have all been fantastic. Thanks Eric.
Marguerite S. (verified owner) –
Excellent results and very easy to use! Very good product.
Marguerite (verified owner) –
Excellent results — easy to use and the size is just right.
Cindy H –
My husband gifted me this pan for Christmas. I love it ! I prefer baking in clay and these are so much more economical than my Romertopf’s. What I really appreciate is the size………just a tad bigger….Perfect ! Most importantly, they bake beautifully…..nice crust top and bottom. Sometimes when I use a Dutch oven the bottom crust is too dark and hard…..not so with this pan. My test loaf was just a very simple no knead. I will be ordering more. Thank you for an exceptional product.
Debra (verified owner) –
Here is the latest loaf
Debra (verified owner) –
I use breadtopia clay baker all the time. It makes a beautifully shaped loaf and the crust is magnificent.
Debra (verified owner) –
I use the speaker all the time. It makes gorgeous loaves. The crust is crisp and the shape of the finished loafsis beautiful