Upper Crust

As any bread maker knows, steam is key to a perfect loaf. The Emile Henry Bread Cloche traps steam beneath its bell-shaped lid, keeping the loaf soft. Dough can also be proofed in the cloche. As it bakes, a thin layer of moisture settles on top, gelatinizing starches on the dough's surface—starches that will eventually turn into a crackly golden brown crust. ($130; emilehenry.com)