Emile Henry 795503 Italian Bread Baker, 13.4" x 5.3", Charcoal

This bread bakers gives amazing results every time. It gets as close as you can to a bakers steam oven as you can in a domestic oven. Great crusty finish on all types of bread including sourdough. The easy to clean glaze on the baker is a boon. Highley recommended for that professional finish.

I bought this bread loaf baker specifically because I wanted to make loaves instead of sourdough rounds all the time. For reference I usually make sourdough bread in either my Staub or Lodge dutch ovens and this was my first time making bread in a ceramic baker. After reading the EH instructions and seeing a few youtube videos, I gave it a try. I used the same multi-seed recipe I normally do for a boule I bake in my Staub, so it didn't fill out the EH baker, which is a bit larger. I preheated the loaf baker at 485 F (since ceramic generally heats up faster than cast iron) and then once I took it out, I just tipped my bread into it directly from the loaf-shaped proofing basket without greasing the baker or putting in some flour beforehand. I scored my bread, gave it a healthy spritz of water on and around the loaf, sealed it and baked it at 450 F for 25 min, before uncovering and baking for an additional 25 min. It came out perfect - crispy, chewy thin crust with a spongy and soft interior. If I were to double my recipe, I'm sure I would get better height, but I like the smaller size. I was also pleased that I had no need for parchment paper or greasing the baker. My bread just popped right out when I tipped it over and the baker stayed relatively clean. The additinal bonus is that the loaf baker is light, so for those who find enameled and cast iron ovens too heavy, this is an excellent alternative. Also, it cools down much quicker than cast iron and it looks pretty set out on my kitchen hutch. This is made in France so the enamel and craftsmanship is quality and it feels like it will last a long time. I highly recommend this to those who enjoy home baking and would like sandwich-stylebread!

Sono ormai un habitué dei prodotti di questo brand, che non è sicuramente tra i più economici ma che sa regalare produrre ancora prodotti qualitativamente impareggiabili per quanto concerne "il coccio" e il suo utilizzo in cucina. nella fattispecie, questo è il secondo stampo che acquisto (stavolta per mia cognata dopo aver assaggiato il pane fatto in casa da mia moglie.) Si tratta di coccio smaltato che rende la cottura in forno unica e gustosa. Il pane risulta croccante fuori e morbido dentro. Sicuramente a livello di maneggiabilità c'è di meglio (lo stampo presenta 2 labbri per la presa con le pattina ma quando molto caldo, 2 classiche maniglie sarebbero meglio) e il peso a vuoto non è da sottovalutare, ma visti i risultati a mio avviso sono aspetti del tutto tollerabili. Unico neo... attenzione agli urti!

Beats having to lift a heavy cast cocotte, although I still use both the Staub and Emile Henry bread baker when I need to make two loaves. I just find it easier to slice the loaf than the cob. Makes beautiful bread.

Faccio il pane in casa da sempre, ma devo dire che da quando uso Emile Henry , il pane oltre che molto bello da vedere, è anche buonissimo. Cottura perfetta, croccante fuori e morbido dentro. Mai più senza Emile Henry!