The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking dome

mr geoff's picture
mr geoff

baking dome

my friend the potter has just made me a stone ware baking dome and needs to know wether it should be glazed or not and as i have never seen one have no idea so if someone out ther ownes one could they please let mr know if it is glazed or not

thanks Geoff

dwcoleman's picture

Unglazed I believe.

jcking's picture

With glazing on the inside of the dome, there's a possibility of condensation with a wet dough resulting in white spots on the loaf. I prefer unglazed. Remember the dome should be removed 10 ~ 15 mins into the bake to act as a venting step.