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More Room for Batards. Easier Scoring. Better-Shaped Loaves.
BEST FOR BATARDS
The Oval Bread Oven
Designed around the longer shape of a traditional sourdough batard.
The oval base gives elongated dough more room to expand, while the shallow sides make loading and scoring easier. Cover with the cast iron lid to trap steam during the early bake and develop a crisp, well-browned crust.



