Emile Henry Italian 13.4 x 5.3 inches, Linen Bread Baker
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Yes! It takes a lot of effort to get rid of. I used a knife to break the seal around the edges of the loaf by flipping it upside down on the lid.
The answer is dependent on the type of bread you're making and the amount of moisture in the dough. To make a two-pound loaf of Classic Country bread, you'll need 421 gm of unbleached all-purpose flour. purpose flour, 138 gm whole wheat flour (preferred white whole wheat flour), 1. 75 tsp instant yeast and 1 tsp baking powder 75 tsp fine sea salt. This yields a dough that is 74% hydrated (higher due to the whole wheat flour in the formula), but you will lose about 20 of water To get consistent results, you should always measure flour and water by mass rather than volume. You can adjust the values given here to make larger or smaller loaves, but I believe the maximum loaf size for the Emile Henry baker shown is two pounds.
Because of the dark blue color, I haven't had to adjust the cooking time or temperature. It makes a fantastic sourdough bread!
The Emile Henry Italian Bread Baker does include recipes and can be used in an electric oven.
Selected User Reviews For Emile Henry Italian 13.4 x 5.3 inches, Linen Bread Baker
The only thing I don't like about it is that the side handles are a little too small, and the lid doesn't have a good handle. I want a good grip when you're pulling something out of a 500° oven. I like to brown the bread by removing the lid at the end of the cooking process. The lids are slick, and without a handle, removing the lid safely is difficult. The base can sit in the lid because there is no handle on it. In the cupboard, the stackable design works well.
This bread baker is one of my favorites because it works so well and produces such a nice loaf size and shape. My baking has also become much easier as a result of it. I don't need to use a baking stone because the base and lid are quite sturdy and the bread browns evenly. Because the lid traps the moisture, no water pans are required. I've used this baker to make both yeasted and sourdough breads, and it's worked out beautifully for both. br>br>I joked that I should get a commission on these because a couple of my friends have bought them after hearing about them from me and are very happy with them. The handles are the only thing I'd like to see improved; I'm always a little nervous about removing the top during the baking process; it's not bad when using oven mitts, but I always hold my breath that I won't drop it.
Only the inside of the lid has a hairline crack. There is no other damage, so it is clearly a factory defect. There has been no damage to the boxes during shipping. This is the fourth Emile Henry product I've ordered, and each one has been damaged upon arrival. The first two had obvious shipping damage. The last two were clearly low-quality factory-made goods! Because Emile Henry sells seconds and has extremely poor quality control, I would not recommend their products!.
Negative aspects. I really like butter on my bread, and I eat a lot of it!.
It worked fine in a covered dutch oven, but a round loaf is inconvenient. On the advice of a friend, I finally purchased this pan, and bingo - it worked perfectly. The bread is perfect. It was well worth the money.
It's ideal for bread baking. This is an excellent tool for making bread. I really enjoy the sandwich bread I make with it. It's also adaptable enough to be used to make artisanal loaves. The capacity is twice as large as an 8. 5 x 4. 5 x 2. Pan with a diameter of 5 inches. Many King Arthur recipes, for example, simply require doubling. It takes a little longer to bake these. Typical baking times for the 8 for the breads I bake 5x4. 5x2. It takes about 30 minutes to bake a loaf of bread in a 5" loaf pan. The time is 35 minutes. The Emile Henry long Italian baker increases the time to around 40 minutes. It will take 45 minutes. Proofing is a breeze with the lid on. br>br>Instead of making two loaves of bread, I make a single long loaf. Allow it to cool before slicing it into thirds and putting the thirds in a bag. I put two in the freezer and one on the counter in its bag.
As stated in the description, the product did not include an instruction booklet or recipes. Without recipes or information, the learning curve is difficult. Nothing specific to this product could be found on Emile Henry's website. However, I intend to keep it, and after a few false starts, I believe I've figured it out.
It was ideal for our needs - This recipe yields a fantastic loaf of bread. When heated, the glaze darkens, but when cooled, it returns to its original red color. This isn't a problem, just something I didn't expect - We bought a second one in Navy so that we can make two loaves per week.
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