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

The best bread I have ever baked. The crust is perfect. It's like the best crunchy French buns you'll ever taste. It's bloody expensive, but worth it. There are several other brands that make bread pans with clay lids, but this is the only one I've found that isn't made in China. This product does not contain lead or cadmium. Love it.

If that doesn't work, punch the cooked bread dough into the holes in the bottom. It's a problem, but not a big one. It's a good size - bigger than American bread pans but not much bigger, and it has a lid that makes it look a lot like a pan. I like the effect. You can take the lid off and let it brown if you want to bake at the end, but so far I've been happy leaving it on.

Bad design. The bottom pan should have handles for the ears. The lid is there but the bottom isn't and that makes it very difficult to slide the lid in and out. Especially the little oven. The benefit of a frying pan is that it does a great job in the baking department. Nice design with two vents on top to let off some steam as it has a very non-porous construction.

I have some issues that prevent me from rating this higher than 3. I could easily and comfortably give 2. From a design point of view, it doesn't have any pens on the form itself, only on the cover sheet. The inside of the lid is not glazed, which I think is an attempt to reduce production volume. The lip surrounding the inside of the lid is slightly curved and has an inconsistent shape. It bakes bread well, but I've used other cheaper ones that work as well. The included booklet is written in…

Bought just after Christmas when it was $79.99. I use it weekly for sourdough bread, which is a wetter dough. I simply cut out a piece of parchment to line the bottom and cover the holes and let the dough rise in it. Once the dough rises I spray the top with water and cut off, cover with a lid and place in a cold oven. Set the oven to 450 degrees, remove the lid after 40 minutes and allow the bread to brown for another 10 minutes. Voila, a great chewy crust all around with a soft, moist…

Hesitant because of the price but would 100% buy again. Sandwich buns are very nice at this bakery. Good, soft crust with excellent overall texture and colour. The only complaint I have, like others, is that there is nothing to grab at the bottom of the baker. This is odd because if you look closely at the photos (for the Charcoal and Linen colors) you can see that there are ear grips at the base. In fact, there are no such pens. However, it's not enough for me to give less than 5 stars…

I've been making flatbread for quite some time and mostly use large cast-iron pans. When I was entertaining friends and family, I got tired of making big cuts when serving or toasting to someone's taste. I didn't want to sacrifice the large crust you see in heavier vessels by switching to a metal bread pan. Emile Henry Bakery has all the great qualities of the usual no-knead methods, but simply gives the bread a more manageable shape and better crust and bake than I've made with any other…

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…