Review on 🍞 French Made Emile Henry Bread Loaf Baker, 9.4 x 5'', Charcoal - Enhanced for SEO by Angie Gonzalez

I bought two of these when everything else I'd tried didn't work in my convection oven. Loaves of bread always flew up and split on the sides. Also, the crust was thick and chewy. I was ready to give up when I saw these pans. They're ceramic and seemed like the perfect way to keep the convection fan from ruining my bread. However, pans don't carry much information about how to use them. Between research and small experiments, I found that with a few tips I had the perfect bread every time. I need about 3.5 cups of flour per loaf and two packs of yeast. I preheat the oven to 425F and lower it to 375F when I put the bread in the oven. It bakes for exactly 45 minutes to make the perfect sandwich. I use a quick-read thermometer to make sure the loaves are at or above 190°F when they come out. The lid makes the top of the loaf flat instead of high. The initial heat is absorbed by the pan, while the bottom heat makes the crust thin and crispy. The pans have no handles other than the lid, so they are a bit difficult to get out of the oven at the end of baking. They are very hot and I had to learn how to get them out without dropping them and burning myself. I bake two loaves of bread a week and am very happy with the result.