---
product_id: 9873363
title: "MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory"
brand: "mmp living"
price: "7732 kr"
currency: ISK
in_stock: false
reviews_count: 9
url: https://www.desertcart.is/products/9873363-mmp-living-superstone-covered-baker-with-specialty-bread-cloth-ivory
store_origin: IS
region: Iceland
---

# MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory

**Brand:** mmp living
**Price:** 7732 kr
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory by mmp living
- **How much does it cost?** 7732 kr with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/9873363-mmp-living-superstone-covered-baker-with-specialty-bread-cloth-ivory)

## Best For

- mmp living enthusiasts

## Why This Product

- Trusted mmp living brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description



## Images

![MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory - Image 1](https://m.media-amazon.com/images/I/81Exhcaz-VL.jpg)
![MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory - Image 2](https://m.media-amazon.com/images/I/81PBM2UxLEL.jpg)
![MMP Living SuperStone Covered Baker with Specialty Bread Cloth,Ivory - Image 3](https://m.media-amazon.com/images/I/712NHcfH4WL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐ 4.0 out of 5 stars







  
  
    Good is Never Quite Perfect
  

*by C***E on Reviewed in the United States on April 24, 2015*

If I'd rated it on just what it is, it'd get 5 stars - but I can't shake the feeling it's not QUITE right.  Specifically, it's not QUITE big enough, either in length or in width.  To be more specific, given my specific oven, typical baking temps, and average amount of oven spring, I can bake UP TO a 400g white-flour batard, but a 500g batard ends up maxing out both the length and width of the container.  This leads to square edges and not the typical pointy ends, and a loaf that looks more vertical and less torpedo or "American football" shaped then I might like.  Obviously my work around has been to scale my percentages to portion 400g loaves perfectly, which is fine around the house, but when it comes to giving away loaves to friends or family a 400g loaf can to a American audience feel a bit small.To a certain extent, the home baker is always constrained by his or her equipment, and you'll have to make trade offs no matter what you do, just know going in what you're getting, and you'll be fine. If you're baking 400g loaves or larger loaves with less oven-spring, this is a terrific device.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    My mistake - It's not cast iron, don't try to season it.
  

*by E***E on Reviewed in the United States on May 8, 2015*

I have now had this covered baker for three months. It works beautifully. It consistently produces well-shaped loaves of bread with a thin crispy crust. I especially love Italian bread made in the baker and the Triple-Cheese Semolina Bread over at KAF.I did have an experience similar to reviewer "Crispy Crust", but it was the result of my actions not the stoneware. "Crispy Crust" stated he or she coated the baker with oil to season the stoneware, and it smoked and burned. Having done something similar, I know that was a result of the oil burning off and not the stoneware. The literature states the stoneware will eventually darken with age as it "naturally" seasons itself. After I had cooked several loaves of bread, I noticed some areas of the baker starting to develop dark areas. Even though I never had bread stick in the stoneware, I decided I would speed up the seasoning process and oil the entire baker and season it in the oven. My actions turned the stoneware baker very, very dark and imparted a burnt odor inside the baker.I thought I had ruined my stoneware baker. However, since I could not make it any worse, I decided to try a method I use with my pizza stone. I placed the stoneware baker in my oven with the bottom and lid side by side. I then turned on my oven's self-cleaning cycle. There was no thermal shock because the baker heated with the oven. Halfway though the cleaning cycle the stoneware baker started to smoke - heavily. It was releasing all that oil I had stupidly applied to try and season it. It was a little hazy in my kitchen for a while. 30 minutes later, the smoke started to lessen. By the end of the cleaning cycle, the stoneware baker was COMPLETELY clean. It looked brand new. No dark spots, No gummy areas where the oil had been to thick. Beautifully smooth. I had not ruined my stoneware after all.I have continued to use my baker since then but no longer worry about dark areas or trying to season it. I lightly grease and cornmeal dust the bottom half before placing my dough inside, and it never sticks. I learned my lesson.To clean the baker, I brush out the crumbs, and if needed, use a little clear water with a nylon pad scrub pad if something will not brush off (Like a cheese spot from making cheese bread). I follow the directions and NEVER use soap on the it. To make sure it dries thoroughly, I like to set it in the still warm oven to dry out, but that is just the way I am.  The covered baker stays clean and continues to release my loaves beautifully.My mistake was thinking of seasoning the stoneware like cast iron, where the iron over time develops a nice silky non-stick surface as oil carbonizes. That does not apply to stoneware. If you oil the baker and try to season it in an oven, the oil will probably smoke. It is not the stoneware baker. It is the oil. As I learned, just don't try to hot oil season the baker. It is not needed. When getting ready to bake some bread, just use enough oil/grease in the bottom to hold the dusting of cornmeal, and it never smokes and will stay clean.As the instructions state, do not use soap. Only clear water and a brush. I ran mine through the self-cleaning cycle of my oven, but that is not mentioned anywhere by the manufacturer. I decided to try that process on my own. Before I started, I made sure the stoneware was 100% dry; I was worried a pocket of water would flash into steam and crack my baker. I also preheated my oven with the baker inside to 450 degrees F to avoid the chance of thermal shock. Then I started the cleaning cycle.Overall this stoneware baker is a nice size and seems to be the perfect thickness to create beautiful bread. I am happy with my purchase.

### ⭐⭐⭐⭐ 4.0 out of 5 stars







  
  
    Bakes a perfect loaf of artisan bread!
  

*by M***E on Reviewed in the United States on November 29, 2017*

Just baked my first loaf in this long baker.  It came out beautifully.  Like some other owners, I bake using a no-knead recipe.  This recipe calls for 3.25C of flour (yields a 2 pound loaf); it fit perfectly in the baker.  I used parchment to line the baker, letting it (the parchment) hang over the sides so removing the loaf was painless and there was no clean up necessary.  Preheated the oven - with the empty baker in it to 450.  Added the dough and baked, covered for 30 minutes.  Removed the lid and baked for an additional 8 minutes.  The crust was perfect - nice and crisp and beautifully browned; the interior was moist and chewy.  I would have given the baker 5 stars if it had been built with handles on the bottom half, making it a little easier to lift in and out of the oven.

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-02-22*