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I’ve baked three loaves in it already and the crust comes out impossibly crackly, just like from a bakery. The rounded dome really does trap the steam perfectly, and it’s surprisingly light to lift in and out of the oven.

The domed shape traps steam so well that my first loaf came out with a crackly crust and an open crumb, just like from a bakery. I’ve already used it three times this week—it’s become my go-to for weekend baking.

Two years of research really shows—the dome shape gives my loaves that perfect artisan crust I could never get in a regular pan. It's become my Sunday morning ritual and the bread disappears before it even cools.