I've been looking for something that will allow me to bake artisan-style French bread at home.  I'm an experienced bread baker, but had not been able to produce breads that were identical to the commercial bakeries.

Allowing for the differences in our ovens, I thought that perhaps a stone baking container might allow me to more closely reproduce the breads.  In late December after reading the available reviews on this product, I purchased it.  I had high hopes that I would be able to bake outstanding bread.  I used the recipe that came with the pan and was not totally disappointed.  The flavor of the bread was very good, but it was not extraordinary.  Nevertheless, the baking method is less labor intense than the misting methods used in some recipes.

However, I'm not satisfied with the final results and will continue to experiment with various steps in my bread-baking experience.  I'm considering using this pan, but tinkering with the production method, by using a higher temperature, misting to produce steam, and not covering the loaf with this pan's lid.

February 15 Update - I tried putting the baker's top into the oven during preheating.  Then, I placed a shallow pan in the bottom of the oven during preheating and, after the oven had reached temperature, poured in 1 c. of  boiling water and then closed the oven and allowed it to heat an additional 5 minutes.  Please be CAREFUL or you may get steam-burned!!!!!!!!Then I placed the bottom of the Sassafras in which the dough had been raising into the oven for 5 minutes.  Again, BE CAREFUL or you may get steam burned.  I then opened the oven and placed the hot lid over the loaf and allowed it to bake for the remaining time.  It worked great!  The bread was nicely browned, very crusty, and perfectly done.  The methods are a synthesis of those in the Peter Reinhart, Bernard Clayton, and Rose Beranbaum.  I hope this helps others out there looking for the perfect French-style bread.
I've been looking for something that will allow me to bake artisan-style French bread at home. I'm an experienced bread baker, but had not been able to produce breads that were identical to the commercial bakeries. Allowing for the differences in our ovens, I thought that perhaps a stone baking container might allow me to more closely reproduce the breads. In late December after reading the available reviews on this product, I purchased it. I had high hopes that I would be able to bake outstanding bread. I used the recipe that came with the pan and was not totally disappointed. The flavor of the bread was very good, but it was not extraordinary. Nevertheless, the baking method is less labor intense than the misting methods used in some recipes. However, I'm not satisfied with the final results and will continue to experiment with various steps in my bread-baking experience. I'm considering using this pan, but tinkering with the production method, by using a higher temperature, misting to produce steam, and not covering the loaf with this pan's lid. February 15 Update - I tried putting the baker's top into the oven during preheating. Then, I placed a shallow pan in the bottom of the oven during preheating and, after the oven had reached temperature, poured in 1 c. of  boiling water and then closed the oven and allowed it to heat an additional 5 minutes. Please be CAREFUL or you may get steam-burned!!!! !!!! Then I placed the bottom of the Sassafras in which the dough had been raising into the oven for 5 minutes. Again, BE CAREFUL or you may get steam burned. I then opened the oven and placed the hot lid over the loaf and allowed it to bake for the remaining time. It worked great! The bread was nicely browned, very crusty, and perfectly done. The methods are a synthesis of those in the Peter Reinhart, Bernard Clayton, and Rose Beranbaum. I hope this helps others out there looking for the perfect French-style bread.