Fourneau Bread Oven Grande
Faster, safer, steamier bread at home
Elevate Your Baking
The Fourneau Bread Oven is designed to bake safer, faster, and better than dutch ovens and top-loading breadware. Lift fewer hot, heavy parts with the Fourneau front-loading design. Bake twice as much in the same amount of time with the Fourneau tray system. Bake the glossiest, crustiest loaves with Fourneau's unique steam well and precision fitting parts.
Artisan Quality Bread at Home
Heat and Steam are the essential elements needed to make an airy crumb and a shiny, crisp crust. The Fourneau Grande creates the perfect baking environment through the use of materials, precise fitting parts, and an easy to use design. The shock-proof base of the Fourneau Grande allows you to add water to the baking chamber for oven spring and crust formation like a commercial bread oven.
The Fourneau Tray Updated
From flipping dough out of the forming basket to getting it into the oven, the Fourneau bread oven tray system represents a leap forward in control and convenience. The Fourneau tray makes it easy to handle dough delicately and reduces the need to manipulate hot parts.
Front Loading Ease and Efficiency
The Fourneau Grande stays in the oven through the entire baking session. That means less handling of hot gear. It also means that you can cycle loaves through the oven faster with two stage baking: spring each loaf in the Grande and finish them in the open oven; while one loaf is finishing the Grande is ready to start another!
Our Largest Baking Cloche
The Fourneau Grande will fit everything from big 1kg batards to demi-baguettes. Compared to the Fourneau 2.0, the baking capacity of the Grande is nearly double. The cordierite Grande base can be flipped over for use as a flat pizza stone.
Finish
The iron cloche and closure hatch are available finished or unfinished. Finished kits are coated with a polymerized oil-seasoning. The coating requires occasional re-seasoning but can be repaired and renewed endlessly, yielding a truly long-lasting product. Unfinished kits must be seasoned before use in your home oven or propane grill. The process is similar to seasoning a cast iron pan and we include instructions with unfinished kits.
NOTE: You will need to care for your iron parts in the same way you care for you cast iron pans, by applying oil and refreshing the oil-seasoning. Rust formation is avoidable and correctable. We do not offer returns or exchanges due to rust.
Notes
Fourneau Grande is assembled in the US from Chinese and US-made parts.
Each baking tray comes with a silicone baking mat.
Shipping weight: 26 lbs
Dimensions: 6.3"H x 11.8"W x 15"L (see illustration in image gallery)
Getting Started
Take a look at these videos in our blog to learn about Grande unboxing, baking, plus maintenance and care.
The Fourneau Bread Oven helps you achieve oven spring through heat and steam. Cordierite and cast iron absorb heat from your oven and transfer that energy into the baking chamber. The materials act as a capacitor – storing and releasing the heat at a constant rate – minimizing heat loss when the oven door is opened. The enclosed chamber holds steam allowing the outside of the bread to remain elastic while "springing".
The Fourneau Bread Oven helps you achieve oven spring through heat and steam. Cordierite and cast iron absorb heat from your oven and transfer that energy into the baking chamber. The materials act as a capacitor – storing and releasing the heat at a constant rate – minimizing heat loss when the oven door is opened. The enclosed chamber holds steam allowing the outside of the bread to remain elastic while "springing".
Baking in a steamy environment is key to achieving a thick, crunchy crust. The cordierite base of the Fourneau Bread Oven is resistant to cracking from thermal shock, allowing you to pour water directly into the baking chamber, replacing the dry air inside with steam. Cordierite releases heat at a more moderate rate than iron, helping to achieve great crust formation all around your loaf while avoiding bottom scorching.
Baking in a steamy environment is key to achieving a thick, crunchy crust. The cordierite base of the Fourneau Bread Oven is resistant to cracking from thermal shock, allowing you to pour water directly into the baking chamber, replacing the dry air inside with steam. Cordierite releases heat at a more moderate rate than iron, helping to achieve great crust formation all around your loaf while avoiding bottom scorching.
It's easier to use because bread loads through the front, not the top. The cloche stays in the oven through the whole baking process and doesn't need to be removed to get at the bread.
The Fourneau Bread Oven safer to use because it stays in the oven through the whole baking process. Bakeware that opens on top needs to be removed from the oven to get at the bread.
It's easier to use because bread loads through the front, not the top. The cloche stays in the oven through the whole baking process and doesn't need to be removed to get at the bread.
The Fourneau Bread Oven safer to use because it stays in the oven through the whole baking process. Bakeware that opens on top needs to be removed from the oven to get at the bread.
Bread is baked in two stages; the springing stage and the browning stage. A cloche is critical for the first stage and provides a hot and steamy environment for bread to expand. Browning can take place in the cloche but it can also be done in the open oven. The Fourneau tray system makes it easy to move hot loaves from the baking chamber into the open oven. Browning in the open oven frees up the cloche for the next loaf, nearly doubling throughput.
Bread is baked in two stages; the springing stage and the browning stage. A cloche is critical for the first stage and provides a hot and steamy environment for bread to expand. Browning can take place in the cloche but it can also be done in the open oven. The Fourneau tray system makes it easy to move hot loaves from the baking chamber into the open oven. Browning in the open oven frees up the cloche for the next loaf, nearly doubling throughput.
The Fourneau Grande Kit Contains
- One oil-seasoned cast iron cloche and iron closure hatch
- One thermal shock resistant cordierite baking stone
- One set of quick-start instructions
- One aluminum baking tray with silicone mat
- One removable tray handle
- NOTE more trays can be added to the kit when ordering