Emile Henry Baguette Baker

Name: Emile Henry Baguette Baker
Brand: Emile Henry
SKU: 3289313455067
Price: 264.53 EUR
Availability: InStock

Brand:Emile Henry

3.5/5

€
264.53

Od 1850. Emile Henry u Francuskoj proizvodi veliki izbor visokokvalitetnog keramičkog posuđa za kuhanje. naši proizvodi izrađeni su od prirodnih materijala i dizajnirani su i proizvedeni u Francuskoj, u južnoj Burgundiji. Kontrolirana proizvodnja, bez otpada, dio je naše svakodnevne obveze: CO2 izbačen iz naših radionica posebno je nizak zahvaljujući našim modernim tehnikama pečenja koje zahtijevaju manje energije. Otpad se općenito reciklira, a voda koja se koristi u proizvodnji filtrira se i ponovno koristi u proizvodnom procesu. Naša su se jela oduvijek proizvodila u Francuskoj, u Marcignyju na jugu Burgundije: to je tradicija i savoir-faire koji su prenosio s koljena na koljeno. Svaki radnik priprema svoje kalupe, proizvodi svoje posude i svaki se potpisuje svojim inicijalima. Ponosni smo na ovu odgovornost povjerenu svakom našem radniku, koja je zalog kvalitete cijele naše proizvodnje. Otkrijte užitak pečenja vlastitih bageta, hrskavih i punih okusa! Jednostavan za korištenje, samo stavite tijesto u rupe, pokrijte poklopcem i stavite kalup u pećnicu. Zahvaljujući rebrima, tijesto se neće lijepiti, a poklopac stvara odgovarajuću razinu vlažnosti za pečenje ukusnih bageta. Rupe u poklopcu omogućuju izlazak ugljičnog dioksida tijekom kuhanja, stvarajući tanku, hrskavu koricu tako posebnu za francuske baguettee. Kalup se može prati u perilici posuđa. Knjiga recepata uključena. Otpornost na promjene temperature: Posuda ili lonac za kuhanje trebali bi moći izdržati velike promjene temperature. Naša keramika omogućuje da se naši proizvodi unesu izravno iz zamrzivača u vruću pećnicu (+250°C/500°F).

Nema dostupnih jedinica

EAN: 3289313455067

Kategorije Dom i kuhinja, Kuhinja i blagovaonica, Posuda za pečenje, Pekači i složenci, Pekara,

ODLIČNE KORE. Rupe u poklopcu pomažu u stvaranju tanke, hrskave korice tako posebne za francuski baguette. Priložena knjiga recepata, Otpornost na blijeđenje boja: toplina, perilica posuđa ili oštri instrumenti imat će učinak starenja proizvoda. Naše su glazure posebno otporne na pranje u perilici posuđa i najagresivnije deterdžente. NEĆE SE ZALJEPITI. Zahvaljujući rebrima, tijesto se neće lijepiti, a poklopac stvara odgovarajuću razinu vlažnosti za pečenje ukusnih bageta. SJAJNA FORMA. Jednostavan za korištenje, rupice u podlozi i poklopcu pomažu tijestu da se digne i stvori suhu, hrskavu koricu. IZRAĐENO U FRANCUSKOJ. Izrađen od potpuno prirodnih materijala i proizveden koristeći vlastitu tehnologiju Emile Henry Flame.

Assembly required	No
Batteries required	No
Brand	Emile Henry
Care instructions	Dishwasher Safe
Color	Burgundy
Country of Origin	France
Customer Reviews	4.4 4.4 out of 5 stars 754 ratings 4.4 out of 5 stars
Finish types	Ceramic
Import	Imported
Included Components	Emile Henry Made In France Baguette Baker
Is Discontinued By Manufacturer	No
Is Dishwasher Safe	Yes
Item model number	345506
Item Weight	7.4 Pounds
Manufacturer	Emile Henry
Material	Clay
Number of pieces	1
Occasion	Wedding, Christmas, Birthday, Valentine's Day
Product Dimensions	9.4 x 15.4 x 4.5 inches
Product Dimensions	9.4"D x 15.4"W x 4.5"H
Shape	Round
Special Feature	Dishwasher Safe
Specific instructions for use	Freezer safe, Oven-safe, Dishwasher safe
Upper Temperature Rating	260 Degrees Celsius
Warranty Description	10 Year Warranty

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Scritto da: Roger Davis

Beautiful Results

I used to make bread a LOT, but had gotten away from it in recent years. We made a few loaves earlier this year with great success. We decided to give a home-made food gift to our friends for Christmas that would include baguettes. However, I had not made any of these in a long time, and no longer had my baguette pans. We bought 2 different styles on Amazon which you can see in the photo. Upon unboxing, I was impressed with the packing. Frankly, I don't see any why it could have been damaged in shipping. Once out of the numerous boxes I was impressed with the quality and feel. We have mostly Le Creuset cookware and this fits right in. But how does it function. First, we tried the recipe in the book for regular baguettes. They were beautiful to see, moderately edible, and perhaps could have been used by the local sheriff's office for batons. But, I was not discouraged. Next, I tried the Julia Child recipe using my Kitchenaid and King Arthur Bread Flour instead of the all purpose the recipe called for. The results were great! I split the recipe between both pans. The only issue is the loaves were a bit large. We ate that. It was a test after all for our gifts. So today, I made another batch with the same recipe with 3 loaves each in both pans. They all came out great, but I like the finish on the baguettes from the Emile Henry pan best. One more note: The pan changes color when it's hot! You "might" be able to make it out in the photo. The top had cooled off while the bread was finishing after the initial bake, but I didn't take the photo immediately after removing the bottom from the oven. So, it had cooled some. When cool, it is a deep, bright red. When hot, it is more of aa maroon. Doesn't bother me at all, just was a surprise.

Scritto da: Bert Jacobson

Superior results!

I LOVE this baguette baker, it's NO fail and the results are so professional for an amateur bread baker. Well with the price!

Scritto da: Heifenkekfe

Emile Henry Baguette Baker

The media could not be loaded. Love it! Been dying to get this exact piece since I laid eyes on it at a local shop here. They didn’t have the red color and the Emile Henry site was also out of this color but I came across it on Amazon on sale! Super psyched and cannot wait to start baking in it! This would make an incredible gift for anyone who loves to make their own bread.

Scritto da: Doc

Amazing baguettes

Purchased this for my wife's birthday as it was what she wanted. I knew I would also benefit as I am the big bread eater and love baguettes. She made the first batch the very next day and the results are simply amazing. She uses her own tried and tested bread recipe and the baguettes turned out with a thin crispy crust and a soft middle, just like those from the finest French bakery. A delight to eat and those left over can easily be reheated and retain the crispness very well. A tip to assure the baguettes release easily from the pan is to wait until they cool. We noted if you attempt to remove the baguettes too soon, a minor amount of the crust may remain in the pan; allow it to cool and they will come right out. This is so easy to clean and will be a favorite for her, and I, for many years to come. Investing in an additional Emile Henry cloche bread baker this week.

Scritto da: AmeliaP

Great baguette baker!

I just received my baguette baker last night. It was packed with care and arrived in great shape. I gave it a try today using a recipe cobbled together from several different sources.. I heated the pan in the oven on 450 degrees for about 30-40 minutes and then lightly dusted the pan with flour and added the baguettes. Baked them 15 minutes with the lid on and another 10-12 with it off. They turned out great! No sticking or any of the other problems people have complained about. I’m so glad I paid attention to the positive reviews from more experienced bread bakers. If the pan is screaming hot, you should be fine. It is more fragile than my Le Creuset bread oven but it still well made for being ceramic. Looking forward to perfecting my recipe.

Scritto da: Scott Larson

Great results!

After reading most of the previous reviews I opted to use parchment paper to avoid any sticking. As you can see from the second picture the bottoms developed a crust using parchment paper. I used a couche for the final proof and transferred via peel to a 5.5 inch wide piece of parchment paper dusted with rice flour, corn meal and bread flour. Transferred the individual baguettes, using the parchment paper, to the preheated baguette baker. Preheated at 475 degrees for 30 minutes. I used Joshua Weissman’s sourdough French baguette recipe (YouTube). The dough was measured at 280 grams for each baguette. Will try 300 grams next time as there seems to be more room in the unit. Baked 22 minutes cover on and 14 minutes cover off. I’m very happy with the results.

Scritto da: AnAmazonHome

It took three delivery tries to get one that did not break.

The media could not be loaded. It took three delivery tries to get one that did not break. It did not help that the first two drivers dropped the package on the porch as seen on the doorbell videos. I wish the linen color was as inexpensive, but I got the burgundy. It’s nice to see this one is not broken. For this cost, and brand-name, I had hoped that the seal was a lot better. The video will show that it does rock back-and-forth. I will have to see if you can retain as much moisture without a good seal. I always feel when a piece like this rocks back-and-forth it will eventually slowly chip overtime. Considering how many times it took for me to get one not broken, I will not be returning this at this point unless the bread does not bake well

Scritto da: Richard T. Callaghan

How to avoid sticking

This product is somewhat fragile so handle carefully. Many reviews that I read had problems with sticking. Before I used it I seasoned it pretty much the same way I would a cast iron. I put a very thin coat of canola oil on and baked it in the oven at 450 for twenty-five minutes. Let it cool very well and repete four more times. I just made bread for the first time and the loaves lifted right out. They are beatifully brown and crispy on the outside, soft on the inside.

Scritto da: john boorman

Baguettes

This was a present for my wife

Scritto da: David

Way too expensive for the results

Very disappointing. The bread looks great on the picture but it’s not the same when you follow the recipe.

Scritto da: sonia newbold

Very happy

Very pleased

Scritto da: Michael Rosenquist

Fantastic!

I absolutely love this little Baguette maker! It makes really nice baguettes, and so easy. I am only just starting to get into bread making. We love baguettes, so I started with that. It is a learn as you go process, thats just part of it. First batch, I followed the incl book's recipe and instructions, and turned out so-so. Hard and dense. Then, I kinda used the measurments from a bread baking-book , but applied the same procedure. Worked out great! Then, there were a couple of not-so good ones and a couple of really good ones. Twice, my loafs got stuck to the pan, so much so, that I had rip the bread apart and soak it in water. Now, I foud out on their website's recipe, to make sure you don't get water in bewteen the dough and the pan, after proofing. This will make the bread stick. Gotja. Secondly, my hit-and-miss results, I believed, had to do with the quality of my yeast. So I ordered some quality yeast, and add it in with the flour. The difference is AMAZING! It must rise at least 2, 3x as much as it did with the previous one. Tip; weigh everything. water at 40C 500 gr flour 375 gr water at 40C 10gr Salt, mix in with flour. 8gr yeast, mix in with flour. (Lesaffre SAF instant yeast, Red) Mix, and kneed for 5min. use extra flour if needed. Let rise in a bowl + towel for 40min. Kneed for 5 min or so, cut into 3 pcs, lots of flour in the baking tray, roll, form bread and put into shapes to proof for 25min. Cover on. make little cuts on the top, brush little bit of water on top. dont get water between dough and mold. Oven at 450-475, bake for 25min. 2 min with top off. Voila ")