Plat à pain

My sourdough came out with a crust that crackles perfectly, and the burgundy clay seems to hold steady heat without any hot spots. Used it for a quick banana bread too, and the loaf slid out clean without sticking.

The burgundy clay really does diffuse heat evenly—my wheat loaf baked through perfectly without a burnt bottom, and the crust had that nice, crackly texture I love. Even used it for a savory meat loaf last weekend and it held up beautifully.

My sourdough came out with a crust that crackles just right, and the Burgundy clay really does spread the heat gently. I've used it for a sweet banana bread too, and both turned out perfectly moist.