A bread cloche is one of the oldest ideas in home baking: a low dish for the dough and a dome that covers it, so the loaf bakes in its own steam. The dome does the job of a steam-injected bakery oven, and the low base means you never have to lower a soft, proofed loaf into a pot that is hot enough to burn you.
The word covers more than clay now. This guide compares the classic ceramic and stoneware cloches with a one-pound aluminum shell and cast iron ovens built on the same plan. If you would rather bake in a deep pot, or want bare cast iron, our guides to the best Dutch oven for bread and the best cast iron bread oven are the better place to start.
Julia’s earns a commission on purchases made through links on this page, at no cost to you. Recommendations are based on what a restaurant kitchen looks for in bakeware that lives in a hot oven, the makers’ own specifications and the product listings, which we cite. We have not used these products ourselves.
Quick verdict: which bread cloche to buy
For most home bakers, the best bread cloche is the Emile Henry Ceramic Bread Cloche: a true bell-shaped cover over a low base, light enough to lift, dishwasher safe, and from a maker that states its products contain no lead or cadmium. Choose the Sassafras Superstone La Cloche for a larger round loaf in bare stoneware, the Breadtopia oblong for long loaves, and the Brod & Taylor Baking Shell if lifting anything heavy is the problem.
The rest of this page explains why, and which material and shape suit the way you bake.
Five bread cloches side by side
Our five standout picks, one for each kind of baker, with the material, size and maximum oven temperature each maker or listing states. All seven are reviewed in full below.
| Bread cloche | Best for | Material & size | Max temp (stated) | Buy on Amazon |
|---|---|---|---|---|
Emile Henry Ceramic Bread ClocheBest overall
|
Round sourdough, easy cleanup | Ceramic, 13.2 x 11.2 x 7 in | 270°C (about 520°F) | View on Amazon |
Sassafras Superstone La Cloche, UnglazedBest traditional clay
|
Larger round loaves in bare clay | Unglazed stoneware, 5 quarts | Listing range; bake to your recipe | View on Amazon |
Breadtopia Oblong Cloche Clay BakerBest long clay cloche
|
Long loaves for slicing | Clay, 15.25 x 7.5 x 4.75 in | Not stated | View on Amazon |
Brod & Taylor Baking Shell, BouleBest lightweight
|
Anyone avoiding heavy lifting | Aluminum, 13 x 13 x 5.5 in | 550°F | View on Amazon |
Le Creuset Oval Bread Oven, 11.5-inchBest oval cast iron
|
Bâtards with cast iron heat | Enameled cast iron, 14.3 x 7.6 x 5.4 in | 500°F | View on Amazon |
Product images from Amazon. Temperatures are as stated by each maker or listing; check the listing before you buy.
Our picks for the best bread cloche
These seven share one design: a dome that comes down over the loaf. They come from five makers, because few cloches from established makers were in stock on Amazon when we checked, and we would rather show you one design in two shapes than fill the page with sellers we cannot identify. Brod & Taylor and Le Creuset each appear twice, once for round loaves and once for long ones, because the shape of the loaf is the choice that matters most. Two picks, the Emile Henry and the round Le Creuset, also appear in other colors in our Dutch oven for bread guide, for the reasons given in their reviews.
1. Emile Henry Ceramic Bread Cloche – Lighter Than Iron, Easy to Clean
This is the design most bakers picture when they hear the word cloche: a low round dish with a bell-shaped ceramic cover on top. Emile Henry’s listing says you can proof the dough directly in the base, then bake it there, and that the lid traps steam the way a steam-injected oven does. That removes the riskiest moment of bread baking, because you never lower a soft loaf into a hot pot.
Emile Henry lists a capacity of 4.5 liters, a weight of 2.75 kilograms (about 6 pounds) and the listing gives an outer size of 13.2 by 11.2 by 7 inches. Breadtopia, which sells the same cloche, gives the inside as a 10-inch base under a 4.5-inch dome. The listing sizes it for a round loaf made with 3 cups of flour, so a very large sourdough recipe will crowd it.
It is made in France, carries a 10-year warranty and is rated for the oven, the microwave, the freezer and the dishwasher, with a stated limit of 270°C (about 520°F). On lead, Emile Henry states: “There is no lead, cadmium or nickel in our products.” We found that wording on the maker’s product page for another of its bakers, written about all its products. This color is the same cloche we feature in linen in our Dutch oven for bread guide; it is here because a page on cloches would be incomplete without it.
Why we like it
- Bell-shaped cover over a low base, the classic cloche design
- Proof and bake in the same dish, per the listing
- About 6 pounds, far lighter than the cast iron picks
- 10-year warranty and made in France
- Maker states no lead, cadmium or nickel in its products
Key specifications
| Model | 795508 |
|---|---|
| Loaf shape | Round |
| Material | Glazed ceramic |
| Size | 13.2 x 11.2 x 7 inches |
| Weight | 2.75 kg (about 6 lb) |
| Max oven temp (stated) | 270°C (about 520°F) |
| Made in | France |
| Care | Dishwasher safe |
Why we recommend it
It suits most home bakers, especially anyone who bakes round sourdough and wants the safe loading of a cloche without lifting heavy iron. If your dough comes out of a round proofing basket, this is the natural match.
Skip it if you bake long loaves, or if your usual recipe uses much more than 3 cups of flour.
Pros and cons
Pros
- Easy, safe loading
- Dishwasher safe
- Written lead and cadmium statement
Cons
- Round loaves only
- Sized for a mid-size loaf
- Ceramic can break if dropped
2. Sassafras Superstone La Cloche, Unglazed – The Traditional Stoneware Dome
The Superstone La Cloche is the old standby of the category. Sassafras calls it the original cloche bread baker and quotes James Beard’s praise on the listing for its glazed version. It is a stoneware dish with a tall dome and a handle on top, and this listing is the plain bisque one, sold as unglazed.
The listing gives a 5-quart capacity and an overall size of 12 inches across and 8.5 inches high with the handle, so it takes a bigger round loaf than the Emile Henry. Sassafras says the unglazed interior pulls moisture from the dough, which is what gives a crackly crust. The base also works for pie, deep-dish pizza or roast potatoes, according to the listing, so it earns some of its storage space.
Care is the catch. Bare stoneware is not a dishwasher piece. Everything Kitchens, a retailer that sells La Cloche, says to scrub it with hot water and not to soak it or use soap when cleaning, and the recipe and care booklet in the box gives the details. The Seasoned Mom’s cloche roundup adds that it is not nonstick and needs regular seasoning. Flour the base or use parchment.
We apply our lead rule to glazed food surfaces, and this version has none. We did not find a lead statement from Sassafras, and we did not find where it is made. The listing’s part field says “Blue Glazed”, which contradicts its title and its bisque color, so check the photo when you order.
Why we like it
- 5 quarts, the largest stated capacity here
- Unglazed food surface
- Base also bakes pie and deep-dish pizza, per the listing
- Crackly crust from the unglazed interior, per the maker
Key specifications
| Model | Not clearly stated |
|---|---|
| Loaf shape | Round |
| Material | Unglazed stoneware |
| Size | 12 inches across, 8.5 inches high with handle |
| Weight | Not stated |
| Max oven temp (stated) | Listing title says 500 to 2,100°F; bake to your recipe |
| Made in | Not stated |
| Care | Hot water and a scrub; no soaking or soap, per a retailer |
Why we recommend it
It suits bakers who want the traditional clay cloche and a larger round loaf, and who do not mind a bare stoneware dish that takes more care.
Skip it if you want a dish you can put in the dishwasher, or a maker statement on lead for every piece you bake on.
Pros and cons
Pros
- Large round capacity
- No glaze on the food surface
- Base has other uses in the oven
Cons
- Not dishwasher safe
- Not nonstick
- Listing details are inconsistent
3. Breadtopia Oblong Cloche Clay Baker – Long Loaves in USA-Made Clay
Most cloches are round, so a long loaf has few clay options. This one is a clay base and domed lid in a narrow oblong shape, made exclusively for Breadtopia, a bread supply shop, by Emerson Creek Pottery in Virginia. Breadtopia sells it on its own site as well as through Amazon.
Breadtopia gives the outside as 15.25 by 7.5 by 4.75 inches and the inside baking area as 14 by 5.4 by 4.25 inches. That is long and slim, closer to a large Italian loaf than a wide bâtard. Buyers on Breadtopia’s page report that a recipe using 800 grams of flour fits snugly and one using 520 grams fills it well, but the maker gives no official dough limit.
Both the listing and Breadtopia’s page state “Lead and Cadmium Free”, and Emerson Creek says it makes its pottery with no lead or cadmium substances. Neither page states a maximum oven temperature or says which surfaces are glazed. Care instructions come as a PDF from Breadtopia, so read them before the first bake.
The warranty is one year and covers manufacturing defects only. Some buyers on Breadtopia’s page report cracks after a year or more, so treat it as a piece of pottery: no cold water on a hot dish, and no hot dish on a cold counter.
Why we like it
- Oblong shape for long loaves
- Made in Virginia by Emerson Creek Pottery
- “Lead and Cadmium Free” on the listing and on Breadtopia’s page
- Domed lid and shallow base for easy loading
Key specifications
| Model | Not stated (Breadtopia SKU 1062) |
|---|---|
| Loaf shape | Long oblong |
| Material | Natural clay |
| Size | 15.25 x 7.5 x 4.75 inches outside |
| Weight | Not stated |
| Max oven temp (stated) | Not stated |
| Made in | USA (Virginia) |
| Care | See Breadtopia’s care sheet |
Why we recommend it
It suits bakers who want a long loaf for slicing, and anyone who wants a USA-made cloche with a written lead and cadmium statement.
Skip it if you want a stated temperature limit or a long warranty; buyers report cracking over time, and the warranty is one year.
Pros and cons
Pros
- Rare long clay shape
- Written lead and cadmium statement
- Made in the USA
Cons
- No stated temperature limit
- One-year warranty
- Some buyers report cracking
4. Brod & Taylor Baking Shell, Boule – One Pound, No Preheating
The Baking Shell throws out the idea that a cloche has to be heavy. It is a thin aluminum dome and nothing else: no base and about a pound of metal. You preheat a baking steel or stone, slide the dough onto it and set the cold shell over the loaf. Brod & Taylor says the shell needs no preheating and that it traps steam for the rise and the crust.
The maker’s method is 450 to 475°F for 20 minutes under the shell, then 15 to 20 minutes uncovered. The listing gives the boule size as 13 by 13 by 5.5 inches and the weight as 1 pound 2 ounces, and the maker says it takes up to about 1,200 grams of dough, round or bâtard. The stated limit is 550°F.
The material is anodized aluminum with no nonstick coating, and the maker says it is FDA tested. It usually needs no washing, according to Brod & Taylor; if it does, use mild soap and a soft sponge, and keep it out of the dishwasher. The warranty is three years with registration. King Arthur Baking also sells the shell. We found no independent expert review of it; our search turned up retailer listings and buyer comments, and one buyer says it worked less well than a Dutch oven in a strongly vented oven.
Why we like it
- About 1 pound, against 9 or more for iron
- No preheating of the shell, per the maker
- Stated limit of 550°F
- Three-year warranty with registration
- Doubles as a bread dome on the counter
Key specifications
| Model | SC-100/400 |
|---|---|
| Loaf shape | Round, or short bâtard |
| Material | Anodized aluminum |
| Size | 13 x 13 x 5.5 inches |
| Weight | 1 lb 2 oz |
| Max oven temp (stated) | 550°F |
| Made in | Not stated |
| Care | Mild soap if needed; not for the dishwasher |
Why we recommend it
It suits bakers who find heavy pots hard to lift, and anyone who already owns a steel or stone. It is also the easiest piece here to take out of a hot oven.
Skip it if you have no steel, stone or sheet pan, because the shell has no base of its own.
Pros and cons
Pros
- Very light and quick to handle
- Nothing heavy to preheat
- Wide dome for a large loaf
Cons
- Needs a steel, stone or sheet pan
- Not dishwasher safe
- No independent expert review found
5. Brod & Taylor Baking Shell, Bâtard – A Light Cover for Oval Loaves
This is the same idea as the boule shell in a narrower shape. We list it separately because the shape is the main choice you make with a cloche: an oval loaf from an oval basket needs a cover that fits it, and the narrow footprint leaves room on the steel.
The listing gives the size as 12.5 by 8 by 5.5 inches and the weight as 1 pound 1 ounce. Brod & Taylor says two bâtard shells can sit side by side in a wide oven, which is the practical draw if you bake two loaves at a time and your steel is big enough. The method is the same as the boule: hot steel or stone, dough on, cold shell over it, 20 minutes covered, then uncovered until brown.
Material, limit and care match the boule: anodized aluminum with no nonstick coating, a stated 550°F, mild soap if needed and no dishwasher. The warranty is the same three years with registration. As with the boule, we found no independent expert review, so this pick rests on the maker’s details and the listing.
Why we like it
- Oval footprint for bâtards
- Two can fit side by side in a wide oven, per the listing
- About 1 pound
- Stated 550°F limit
Key specifications
| Model | SC-100/400 |
|---|---|
| Loaf shape | Bâtard |
| Material | Anodized aluminum |
| Size | 12.5 x 8 x 5.5 inches |
| Weight | 1 lb 1 oz |
| Max oven temp (stated) | 550°F |
| Made in | Not stated |
| Care | Mild soap if needed; not for the dishwasher |
Why we recommend it
It suits bakers who shape bâtards in an oval basket and want to score them on an open steel, with a bread lame and room to work.
Skip it if you mostly bake round loaves; the boule shell suits those better.
Pros and cons
Pros
- Fits oval loaves closely
- Bake two at once in a wide oven
- Very light
Cons
- Needs a steel, stone or sheet pan
- Narrower than the boule shell
- Not dishwasher safe
6. Le Creuset Round Bread Oven, 9.5-inch – A Cast Iron Cloche for Boules
Le Creuset calls this a bread oven, but the design is a cloche in cast iron: a low base with raised ridges under a tall, tight-fitting domed lid. NBC Select’s review describes it as designed similarly to a bread cloche. The Amazon listing says the lid traps and circulates steam, and the ridges brown the bottom and mark the loaf with three rings.
Cutlery and More lists the top at 9.5 inches, the base at 7.5 inches and the height with the lid at 7 inches, with a weight of 9 pounds 12 ounces. That is a smaller loaf than the Emile Henry takes. The listing rates it to 500°F, and the matte black interior enamel needs no seasoning.
It is dishwasher safe according to the listing, though the retailer recommends hand washing, and the warranty is limited lifetime. Le Creuset says its products comply with all federal safety regulations set by the FDA; we found no explicit lead-free statement from the maker. The same bread oven appears in a different color in our Dutch oven for bread guide; it is here because it is one of the few enameled cast iron ovens from an established maker built as a cloche.
Why we like it
- Domed lid over a low, ridged base
- Enamel needs no seasoning
- Holds far more heat than the thin aluminum shells
- Limited lifetime warranty, per the listing
Key specifications
| Model | LS2101-2459SS |
|---|---|
| Loaf shape | Round |
| Material | Enameled cast iron |
| Size | 9.5 inches across, 7 inches high |
| Weight | 9 lb 12 oz |
| Max oven temp (stated) | 500°F |
| Made in | France |
| Care | Dishwasher safe; hand wash recommended |
Why we recommend it
It suits bakers who like the heat of cast iron but want the shallow loading of a cloche, and who bake small to medium boules. For bare cast iron in the same style, see our best cast iron bread oven guide.
Skip it if you want a maker’s written lead-free statement, or if your loaves run larger than a 7.5-inch base.
Pros and cons
Pros
- Strong heat retention
- No seasoning needed
- Low base is easy to load
Cons
- Small base for big loaves
- Heavy for its size
- No explicit lead-free statement found
7. Le Creuset Oval Bread Oven, 11.5-inch – Room for Bâtards in Cast Iron
This is the longer version of the bread oven above, and the only enameled cast iron cloche here built for bâtards. The listing says the elongated shape leaves room for longer loaves, and a tight-fitting domed lid sits over a low, ridged base. The listing also says the three-ring embossing on the base gives a signature finish without the need for parchment.
Abt lists it at 14.3 by 7.6 by 5.4 inches and 10.4 pounds, with an inside base of 11.4 by 7 inches. The inside of the base is only 1.4 inches high, so you are setting the dough on a nearly open tray and lowering the dome over it. It is rated to 500°F and made in France, and the retailer lists a limited lifetime warranty.
Abt says it is dishwasher safe but notes that frequent dishwashing may dull the enamel, so hand washing is the safer habit. The same lead note applies as with the round oven: Le Creuset says its products comply with all federal safety regulations set by the FDA, and we found no explicit lead-free statement from the maker.
Why we like it
- Oval base for bâtards and longer loaves
- Very low base makes loading simple
- Enamel needs no seasoning
- Made in France, per the retailer
Key specifications
| Model | 21302029200041 |
|---|---|
| Loaf shape | Oval |
| Material | Enameled cast iron |
| Size | 14.3 x 7.6 x 5.4 inches |
| Weight | 10.4 lb |
| Max oven temp (stated) | 500°F |
| Made in | France |
| Care | Dishwasher safe; hand washing protects the enamel |
Why we recommend it
It suits bakers who shape oval loaves, want cast iron heat and have no wish to season anything. It is a bread-only piece, so it needs a spot in the cupboard.
Skip it if you want a maker’s written lead-free statement, or a cloche with a second job in the kitchen.
Pros and cons
Pros
- Fits bâtards
- No seasoning
- Low base for easy scoring
Cons
- Heavy at over 10 pounds
- Bread only
- No explicit lead-free statement found
How to choose a bread cloche
A cloche is a simple tool, so the choice comes down to a few questions about your loaves and your oven.
1. Material
Ceramic and stoneware weigh less than iron. Cast iron holds the most heat, but you pay for that in weight. Aluminum holds very little heat, which is why the Baking Shell relies on a hot steel or stone underneath it. Match the material to what you already own: if you have a pizza stone, a shell is a small step; if you have nothing, a cloche with its own base is the whole kit.
2. Shape
Buy for the loaf you actually make. Round baskets call for the Emile Henry, the Sassafras or the round Le Creuset. Oval baskets call for the bâtard shell or the oval Le Creuset. The Breadtopia oblong is the narrowest and suits a long, slim loaf.
3. Size and dough weight
Check the inside, not the outside. The Emile Henry is sized for 3 cups of flour, the round Le Creuset has a 7.5-inch base, and the Sassafras has the largest stated capacity at 5 quarts. Leave room above the loaf, because a dough that presses against the dome as it rises will lose its shape.
4. Weight you can lift
The shells weigh about a pound, the Emile Henry about 6 pounds and the Le Creuset ovens from 9 to more than 10 pounds. You lift that at baking heat, so buy a good pair of high-heat oven mitts whichever you choose.
5. Care
Glazed ceramic and enamel are the easy ones: Emile Henry and Le Creuset rate theirs for the dishwasher, though hand washing protects the enamel. Bare stoneware gets hot water and a scrub. The aluminum shell rarely needs washing and should stay out of the dishwasher. Whatever the material, avoid sudden temperature changes.
6. Glaze and enamel
If a glazed or enameled surface touches your food, look for the maker’s own words on lead and cadmium. Emile Henry and Breadtopia give them. Le Creuset says its products meet FDA regulations, and we found no explicit lead-free statement from it. The aluminum shell has no glaze, and the bisque Sassafras is sold as unglazed.
How we picked these seven bread cloches
We started from what a working kitchen expects of bakeware that lives in a very hot oven: a design that makes loading safe, clear care instructions and a stated limit where the maker gives one. We narrowed the field to products sold on Amazon in the United States, in stock when we checked, from identifiable makers. We left out glass display cloches, deep Dutch ovens, and enameled bread ovens from sellers whose statement on lead or cadmium we could not find. Specifications come from the maker where we could read it (Emile Henry, Brod & Taylor, Breadtopia) and otherwise from the Amazon listing or a named retailer (Cutlery and More, Abt, Everything Kitchens). We also drew on NBC Select’s review of the Le Creuset bread oven and The Seasoned Mom’s cloche roundup. We have not used these products ourselves, and we did not use ratings or review counts. We checked the U.S. Consumer Product Safety Commission’s recall database for each brand and found no recall covering these products.
Bread cloche questions, answered
What is a bread cloche?
It is a baking dish with a dome-shaped cover. The name is French for bell. The dough sits on the low base, or on a steel or stone, and the cover holds in the steam the loaf gives off, which helps the loaf rise before the crust sets. Take the cover off near the end and the crust browns and crisps.
Is a bread cloche better than a Dutch oven?
It is easier to load and score, because the base is shallow, but it does one job. A Dutch oven also makes stew and beans. If bread is the main use, a cloche makes sense. If you want one pot for everything, see our best Dutch oven guide.
Is a bread cloche good for sourdough?
Yes, a bread cloche for sourdough does what a Dutch oven does: it traps steam for the first part of the bake. Emile Henry says you can proof directly in its cloche, which saves a transfer. For a large sourdough, check the size first, and use a base that matches your basket.
Do I have to preheat a cloche?
That depends on the piece and the recipe. Brod & Taylor says its shell needs no preheating, though the steel or stone under it does. Emile Henry’s listing allows proofing in the cloche, and it says its ceramic can go from freezer to hot oven. Follow your recipe and the instructions in the box.
Should I soak a clay cloche?
Some bakers soak the lid of a clay baker. The listings and maker pages we read do not call for it, so follow the booklet that comes with yours.
Our final pick for loaf day
Buy the Emile Henry Ceramic Bread Cloche if you bake round loaves and want the simplest route to a good crust. Choose the Sassafras for a larger loaf in bare stoneware, the Breadtopia for long loaves, a Brod & Taylor shell if weight is the issue, and a Le Creuset bread oven if you want the heat of cast iron. For heavier options built the same way, read our best cast iron bread oven guide.
And if you would rather someone else did the cooking tonight, see the menu or call to order.