Review on 🥖 Emile Henry Burgundy Baguette Pan by Rachel Brown

Making authentic French baguettes in your home oven is a bit of a suicide mission. Emile Henry Baguette Baker, who worked as a chef for a wealthy family that often hosts VIPs, was nothing short of a gift from the Almighty Himself. This baker perfectly replicates the steam-powered bread ovens I used to work in when I was young. The baguettes shown here are made with 70% moisture sourdough and weigh 9 ounces each. 15 minutes at 465°, then 12 minutes without lid. For the final tan I increase the temperature to 500°. To improve hydration (sticky dough), I line each well with a 3-inch strip of parchment paper. The family is so enthusiastic that they insist on a baguette with every meal. I can't blame them.