🥖 Emile Henry Burgundy Baguette Pan Review

It turns out to be the most incredible bread. I just think there are too many additives in the store and it's easy if you have a kitchen blender. I restrict my carbs so they must be great carbs. And they're with this Baker. The thought was that I would freeze the extra loaves, but they never last long enough to make it in the freezer. I can't believe a loaf of bread only costs pennies to bake. I am very satisfied with the quality of this product and the bread preparation at home. God, that's…

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…

Bakeries do a great job of making crusty baguettes with a nice chewy center, especially if you use artisanal flour. The only reason I didn't give that 5 stars is the terrible recipe books that came with the baker. Quantities/measures were definitely "lost in translation" - for example in reference to a cup of water being 7 ounces instead of 8. If you want to follow their directions correctly, use a household scale that references the original French sizes, or you'll end up with a sticky…

This is a great baguette maker and I'm really the only one who can get your baguettes crispy. As you will see in other reviews there is no way to prevent sticking so just use parchment paper, tear off a small piece for each baguette and save yourself the headache. I reduced it to 4 because they could have done more to prevent sticking, but also it's hard to hold with potholders and I'll drop it one day. I didn't follow her recipe either, I used the french author's baguette recipe. This is a wet

Turned out to be very tricky for something "nonstick". I COULD put parchment paper on top, but honestly why not use a regular baking sheet and afford to make longer baguettes (about a foot each). If I'm less into the shape of my bread, I could also use my roaster. More importantly, the quality of the baguettes I had afterwards didn't seem to be as good as other methods I'd used to bake bread. Others may have much better results, but I was hoping that this would be an "easier" solution and…

I've been using a baguette maker for a long time and it works great, bakes crusty loaves every time and WITHOUT the stickiness issues others have reported. I think the difference is that I adapted Mark Bittman's (NYTimes) "No-Knead" recipe as follows: 3 C flour (I use half unbleached all-purpose flour and half bread flour), 1/2 tsp. instant yeast, 1 1/2 teaspoons salt, 1 1/2 liters water, warm. In a large bowl, combine flour/yeast/salt, stir, add water and stir. The dough will be sticky. Cover…