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Title: Delivers a Detrimental Bread Sauna in the Wrong Baking Cycle
Review: Commercial bakers actually open the vents of their oven during the final cycle to remove the moisture, producing a thin, crunchy crust typical of a good artisan loaf.A Sassafras baker completely reverses this steam protocol and delivers its steamy death-punch at the end of the cooking cycle when crust has already developed, sealed the loaf, and commercial ovens designed to remove the moisture that is a detrimental factor to good volume and a quality crust.A cold loaf, inside a room temperature clay baker is incapable of producing the environment demanded for optimum bread-baking chemistry. Steam will not begin in a clay baker until well beyond the first third of the baking cycle when it benefits the loaf.Moreover, Sassafras bakers do not withstand normal home thermal demands and they break easily without any provocation.
