Emile HenryItalian Bread Loaf Baker | Burgundy

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!

We’ve used it several times. It’s attractive and makes a mean loaf of bread.

Cooks great, looks great!!

Artisan style sourdough in a loaf shape! Need I say more?Boules look beautiful, but not so practical for a family. Batards are a little better, but still a little wider than traditional loaf. This bread comes out crusty and fluffy, but in an easier to use shape. Even my teens can cut it up without doing a hatchet job.And the bread is awesome.Picture shows the airy-ness of a very thick slice. 😍

I read other reviews about the baker arriving broken and thought, not me! Yah, it arrived exactly as I hoped it wouldn't. The lid of the product is literally only being held by cardboard, at the very top of the lid of the box and it can and does indeed receive concussive force enough to break it. It's literally being held against the lid of the box, even the slightest mishandle is going to cause it to break, no foam, nothing to help it arrive to your house safely. What a shame it looked like a very nice product. Not worth my time at this point toodles.

This pan is huge. I didn't like the bread using the recipe that came with the pan - it was too dense. The version below uses sourdough and has a higher hydration.Using a standard 100% hydration sourdough starter.1) Mix all the ingredients roughly and leave for 30 minutes in the Kitchenaid bowl.2) Knead for 5-8 minutes. Let rise in the Kitchenaid bowl for an hour.3) Divide the dough into two and knead each piece for five minutes using the mixer. The dough will come together nicely.4) Place all the dough in a large bowl. Allow to rise for half an hour, then transfer the dough to the ceramic baking pan. The dough will be quite wet, so line the pan with parchment (or it could be oiled and floured). I suppose one could skip the resting in a large bowl and simply transfer to the baking pan.5) Preheat the oven. Leave to rise in the baking pan for about an hour. Use the poke test to check the rise.6) Bake the covered pan for 50 minutes in a preheated convection oven at 480. Remove the lid and bake five or ten more minutes to crisp the top.Whole-wheat 300gBread flour 500gStarter 400gWater 450gSalt 3 tspOil 2 tbsMolasses 2 tbsYeast 1 tsp% Hydration 65.00%Flour weight 1000Total weight 1650

I'm new to baking bread, and this bread baker is absolutely fantastic! My loaves come out perfect every time. Well worth the price.

Emile makes great products and this is definitely one on them. I recommend this brand and style for bread baking. Great durable surfaces that maintain luster after many baking projects.