Emile Henry Epi Kruh Pekač za bagete sa stabljikom pšenice

Name: Emile Henry Epi Kruh Pekač za bagete sa stabljikom pšenice
Brand: Emile Henry
SKU: 3289315055173
Price: 242.94 EUR
Availability: InStock

Brand:Emile Henry

2/5

€
242.94

Tradicionalno, Pain d’Epi se pravi prema klasičnom receptu za francuski kruh. Elegantan i ukusan - u biti, to je baguette koji je izrezan na način da podsjeća na stabljiku pšenice. Od 1850. Emile Henry u Francuskoj proizvodi veliki izbor visokokvalitetnog keramičkog posuđa za kuhanje. S 10-godišnjim jamstvom, 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 korištena u proizvodnji se filtrira 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 se prenose s generacije na generaciju. 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. Naš pekač za kruh Epi omogućuje vam da s lakoćom ispečete dvije štruce od pšenične stabljike. Šupljine olakšavaju oblikovanje tijesta, a inovativna vatrostalna keramika i kupolasti poklopac stvaraju odgovarajuću razinu vlažnosti tijekom pečenja kako bi se dobila savršena štruca. Svi proizvodi Emile Henry proizvedeni su u Francuskoj i nude desetogodišnje jamstvo. Otkrijte užitak pečenja vlastitog epi kruha, hrskavog i punog okusa.

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EAN: 3289315055173

Kategorije Dom i kuhinja, Kuhinja i blagovaonica, Posuda za pečenje, Posude za kruh i štruce, Posude za francuski kruh i baguette,

LAGANO ZA ČIŠĆENJE. Može se prati u perilici posuđa, lako se čisti sapunom ili vodom. 10 GODINA JAMSTVA protiv grešaka u proizvodnji kada se koristi u kućanstvu. Lako OTPUŠTA kruh i neće se lomiti, pucati, pucati ili upijati mirise ili okuse. NAMENJEN za oblikovanje, dizanje i pečenje u jednoj posudi. Napravite dva kruha od pšenične stabljike odjednom. STVARA sitne baguette štruce od stabljike pšenice s hrskavom koricom i prozračnom unutrašnjosti. IZRAĐENO U FRANCUSKOJ. Izrađen od potpuno prirodnih materijala i proizveden koristeći vlastitu tehnologiju Emile Henry Flame.

color	Linen
Country of Origin	France
Customer Reviews	2.9 2.9 out of 5 stars 4 ratings 2.9 out of 5 stars
Item model number	505517
Item Weight	8.36 pounds
Manufacturer	Emile Henry
Package Dimensions	16.73 x 9.69 x 4.92 inches

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Scritto da: Momo

Crispy but not pointy

Normally to make Pain d’Epi, I would form a baguette shape out of dough on parchment paper, let it rise for 20-30 minutes, then use oblique cuts and pull the cuts to each alternating sides to make the wheat stalk shapes, then transfer it to a pre- heated pizza stone, where I would also have a pan heating in the oven to which I would add water to steam the bread for its initial oven rise. Instead, using this Emile Henri mold, I form the dough into one skinny 36” or so long strand, snake it into the mold, which has been lightly oiled and floured, cover it and wait 45 minutes, then put the covered mold into the oven at 475’ for 30 minutes, where it self steams, then remove the lid for 5 minutes to brown the top. While a few steps are saved, the nicest part of using the mold is the beautiful texture of the bread from self steaming. The downside is, it takes a bit longer, and you don’t get crispy pointy edges like you do with the traditional method- instead you get an Epi shape to the loaf, but all the edges are rounded. But it’s still crisp, and very crunchy, and like regular Epi, you can just tear off a serving sized piece. So, it’s a trade-off. Another negative is, now you’ll need to clean the pan, which is a very tiny bit fussier than a flat stone, and you’ll need to store the pan, which is quite large. It’s a slightly more convenient way to make the bread, though not an exact replica. I should mention that you could still cut the rope of dough into 3” pieces, with an angled cut, and overlap the pieces to form each “leaf” segment before placing the dough in the mold, and potentially attain a more pointy surface, though I didn’t quite master that one yet. Overall though, it’s an acceptable loaf, and it’s fun to use, though it’s potentially a trick you could tire of. Since my first review, I tried cutting the long snake of dough into 3” angled pieces, and placed them into the bread form with the angled side facing out. Shown in the second photo, it’s a slightly better result but still didn’t duplicate the nuances of the traditional method.

Scritto da: jjnbos

First one arrived broken. So did the second. Third time unbroken, but doesn't really work.

I thought that this is going to be fun, but Amazon needs to put a lot, lot, lot more bubble wrap in the box. Third time I ordered from Emile Henry directly and it arrived intact. I used it a few times, and even if you go to the trouble of cutting the dough and flipping and fiddling with it, does not look like a wheat stalk; it makes what looks like a group of rolls. Haven’t used it in months. Clearly not a good use of money. However the Emile Henry 3 mini baguette pan is wonderful!

Scritto da: Mickeba

Can’t review

I can’t review the product because it was broken into 100s of pieces