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Lakeland, the home of creative kitchenware

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Lakeland Ceramic Bread Baker

3.0 stars out of 5 based on 19 reviews.

For fantastic focaccia, crisp ciabatta or crusty loaves, our Ceramic Bread Baker performs beautifully. Unglazed to absorb excess moisture and ensure a crispy base, it has excellent heat distribution properties and is oven safe up to 230ºC.

Not suitable for use in an Aga.

Cat Ref: SKU 15245

28 x 24.5 x 5cm H. incl. handles (11" x 9¾" x 2").

  • Metal utensil friendly
  • Oven safe

£15.99

The Lakeland Ceramic Bread Baker product has been discontinued.

Customer Reviews - Lakeland Ceramic Bread Baker

3.0 stars out of 5 based on 19 reviews.

Showing 3 of 19 reviews See all reviews

ceramic bread maker by Maureen Sanders

4 stars out of 5

Lakeland Ceramic Bread Baker

Saw CBB and bought it. On way home read box and regretted it. Too many potential problems and breaks all baking rules. But had a go. Now delighted and thought it might be helpful to pass on my method. Made dough in Panasonic machine with 400g flour. Shaped into ball, rolled in semolina and placed into semolina'd CBB. Put into cold oven, set to 50 and 5 mins. Then 100 & 5 mins, 150 & 5 mins, then 230 & 20 mins. Then turned down to 200 for 10 mins. Bread came out of cold baker clean as a whistle and the bread was superb. Fan oven used. Sewers note - I slashed top with a cutter!

Bread maker by ivoor

5 stars out of 5

Lakeland Ceramic Bread Baker

After all the negative reviews thought i should give some advice. Do with the bread maker exactly what it says on instructions. Massive help is to use a banneton (linen lined whicker basket with22cm diameter) it should hold 1kg of dough. liberaly flour it put dough in amd cover with damp t towel. Once proven tip into bread maker thats been wellfloured. No oil. Oil can go on bread once its out of bread maker. Its a brilliant product.

Ceramic Bread Baker consistent success by Robert Fisher

5 stars out of 5

Lakeland Ceramic Bread Baker

I too initially had problems with dough sticking in the baker but now have perfected a process for consistent success when I bake sourdough loaves. Sprinkle a thin layer of semolina in the base and then place the dough, even sticky dough into the baker. Cut a strip, or two strips if necessary, of baking parchment about 75mm wide and place around the inside of the baker and against the dough. It helps to cut a few slits so that the parchment follows the curve of the dish. Allow the dough to rise and then bake as normal. After baking allow everything to go cold and then remove. Perfect!

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