Bake

Score bread dough cleanly and confidently with the balanced Brød & Taylor Bread Lame, designed for a secure grip and controlled cuts.

Trap steam around batard-shaped bread dough with a lightweight Baking Shell to encourage oven spring and crisp crusts.

Bake round boule loaves under a lightweight Baking Shell that retains steam for better oven spring and crust.

Bake two loaves at once with Bread Steel Duo, designed to deliver fast, even heat for crisp crusts and oven spring.

Bake loaves on Bread Steel Max, a steel baking surface designed for powerful, even bottom heat.

Bake bread on the Bread Steel, a conductive baking surface designed to provide fast, even heat and a crisp crust.

Move shaped bread dough into the oven with a Bread Peel designed for bread baking and handling.

Use this standard aluminum half sheet pan inside Proofer Pro to support proofing containers and other baking items.

Use two standard aluminum half sheet pans in Proofer Pro to hold baking and proofing accessories.

Use a set of 12 standard aluminum half sheet pans with Proofer Pro for supporting baking and proofing items.

Support bannetons and proofing containers inside Proofer Pro with a perforated aluminum half sheet pan.

Equip Proofer Pro with two perforated aluminum half sheet pans for holding bannetons and proofing containers.

These perforated aluminum half sheet pans come in a set of 12 and fit the Proofer Pro for supporting bannetons and proofing containers.

Pair a batard Baking Shell with the Bread Steel for steam-assisted bread baking and even heat from below.

Bake round boule loaves with steam from a Baking Shell and consistent bottom heat from the Bread Steel.

Prepare baked goods on a non-stick silicone and fiberglass mat designed for repeat use and oven temperatures up to 500°F.