I have the red Emile Henry cloche baker and I am telling you, if my house were on fire, I’d grab two things: my Caribbean Le Creuset dutch oven and this gorgeous red baker. It makes beautiful boules. I see that they now have the oval batard shape available in their new Artisan Baker. I would love for my cloche to have a matching companion on display, especially as I’d like to make one boule and one batard per recipe. Question: In the very thorough description of the Breadtopia Batard Baker, it says how it is superior to the Romanoff in that it does not produce wedge sides or ends and gives more of a gradual slope so that the final loaf comes out like a country loaf as if it were baked on a stone. That is what I am going for. I don’t want to spend $130 to find my loaves look like they came out of bread pans. Can anyone speak to the difference between these two? Thank you!
I’m replying to you to give your question a boost and move it back up to the top of the queue. Sorry I can’t help you as I haven’t tried either. Hopefully someone will notice your question and have a helpful answer.