“came on time and I have to say makes me look like a baker I love it making bread now is a joy But the down side is when the bread comes out it gone in seconds”
“The dome produces great French-style bread (based on Marriage’s strong white flour). Rave reviews from the family, and it disappears quickly. Results with soda bread and wholemeal OK, less obvious difference from normal baking. It takes a lot of space (has to live in our oven when not in use). I find it a bit tricky to empty the dough centred but so far surprisingly easy to slide it into the right place. No problems with the bread sticking. Easy to clean. Would like to try it as a tagine but haven’t seen any practical advice on that. (For example, is there a risk of the flavour of meat, veg, spices carrying over to the bread baked afterwards?). Likewise there are lots of references to using the base for pizza but can find zero practical guidance. (For example, how to remove the cooked pizza from a hot and fragile base?). Anyone out there with experience of using it as tagine or for pizza?”
“The dome produces great French-style bread (based on Marriage’s strong white flour). Rave reviews from the family, and it disappears quickly. Results with soda bread and wholemeal OK, less obvious difference from normal baking. It takes a lot of space (has to live in our oven when not in use). I find it a bit tricky to empty the dough centred but so far surprisingly easy to slide it into the right place. No problems with the bread sticking. Easy to clean. Would like to try it as a tagine but haven’t seen any practical advice on that. (For example, is there a risk of the flavour of meat, veg, spices carrying over to the bread baked afterwards?). Likewise there are lots of references to using the base for pizza but can find zero practical guidance. (For example, how to remove the cooked pizza from a hot and fragile base?). Anyone out there with experience of using it as tagine or for pizza?”
“The dome produces great French-style bread (based on Marriage’s strong white flour). Rave reviews from the family, and it disappears quickly. Results with soda bread and wholemeal OK, less obvious difference from normal baking. It takes a lot of space (has to live in our oven when not in use). I find it a bit tricky to empty the dough centred but so far surprisingly easy to slide it into the right place. No problems with the bread sticking. Easy to clean. Would like to try it as a tagine but haven’t seen any practical advice on that. (For example, is there a risk of the flavour of meat, veg, spices carrying over to the bread baked afterwards?). Likewise there are lots of references to using the base for pizza but can find zero practical guidance. (For example, how to remove the cooked pizza from a hot and fragile base?). Anyone out there with experience of using it as tagine or for pizza?”
