Emile HenryMade In France Bread Loaf Baker, 9.4 x 5"", Charcoal

Only downside is that you pay for the best. I'll keep saving my money so I can get two more, they are worth it.

I only possess a small countertop 'Broiler' convection oven, but I love making bread.With the limitations of my oven, albeit that it is a very good quality one, bread baked on my stone does tend to brown off a little too much, and even burn if I am not careful. Thus, when I discovered this product, and the fact that it would fit into my oven, I took a gamble that it would work... my greatest fear being that the sizes might be wrong and that it might crack as it isn't really designed to be used in these small tabletop ovens.Well, I was wrong on both counts. It fits with enough room to spare and it hasn't cracked (yet.)A few observations and a couple of minor irritations....1> The holes in the base (commented on by many) do mean that wet doughs tend to ooze out of them. I cured this almost immediately by placing the baker onto a small piece of greaseproof paper. Yes, you still get a couple of small nodules or holes in the bottom of your loaf but there is no doubting the science behind those holes and evenness of finish you get from the presence of them.2> Having handles only on the lid and not the base as well, does present a slightly precarious risk of dropping the base. I'll just have to learn to be careful!3> When using a convection oven, it is recommended that you switch the convection fan off. I'm not sure why this should be. I can find no explanation, yet the resulting loaf is as good as you could wish for anyhow. I'd just like to know why you are recommended to switch off the fan!4> And finally, although many recipes suggest that the loaf will cook in a shorter time, don't be fooled by this. It still comes down to how wet your dough is etc etc. So the continued use of a good bread thermometer is strongly recommended. In fact, my own observations are that loaves take around ten minutes longer in this baker than they do uncovered on a stone.

I'm submitting a revision to my review after using this item for 4 years. Originally gave it a 5 star review and am dropping it to 4 star with some education/tips for future shoppers. We've probably baked 2 dozen loaves of bread in it over that time. Also bought the Emile sourdough cloche and bagget cloche which we have used equally as often. With an extra 3 years experience, we have learned that we don't particularly appreciate the way the handles are incorporated into the lid of the 9.4"x5" Bread Loaf Baker instead of the pan base. It seems to us that it would be more convenient and safe if the handles were built into the base instead of the lid. This design makes it a little dicey when removing in from oven as the hot pan could easily drop thru one's hands without an anchor to grab onto. You kind of have to cradle the pan out of the oven without dropping it or burning your forearms on the oven edges. This is not ergonomically efficient. This also makes it difficult to manipulate the pan while its on the oven rack if you want to change its position in the heated oven. Love the materials and aesthetic appearance of the pan but must admit that the design could be improved. The handles don't impact the final product of final bread product, which we are very pleased with.

I had been looking for a bread baker for my no kneed bread that wasn't round. I don't know why the no kneed is always round. Maybe because it all started in a pot? Anyway, I wanted the flavor and ease of my no kneed recipe in a shape that would work better for sandwiches, the whole way through. The concept of this baker was similar, in that I had been using a pottery type cooker. This had the shape I wanted and a lid. I used the recipe I always used, but let the bread do its second rise in the baker. It came out great! I am very happy this the results! I read other reviews complaining about how hard it was to remove from the oven. Prehaps they have changed the design, but it was very easy. There are small handles on both the lid and body of the baker.

I'd read some excellent reviews of this baker on King Arthur Flour website and Amazon so I took a chance, despite some naysayers concerned about lack of handles on the lower half. I've been using it for three months now and have made more than 10 loaves of various kinds of whole grain bread, and it is wonderful. I do follow the instructions to lightly spray the interior of top and bottom with veg. oil, then dust with flour before putting in the dough. Even when I didn't do that a few times at the beginning, the bread came out of the ceramic baker, albeit with some encouragement. When you oil/dust flour, the bread falls out easily.The quality of the bread depends on how you prepare the dough of course--I'm using a mixer to knead the bread, and that tends to result in a decent rise, even with 100% whole grain breads. The baker is easily cleaned after baking. The only precautions needed are those discussed in the brochure and are common sense--with the cardinal rule being don't allow water to come in contact with the baker when its very hot after removing from the oven. The holes at the top allow moisture to escape but also create a good environment for browning loaves without having to remove the cover.

Either my bread making skills have improved overnight or this is a magical baking implement! I have used it 3x for sourdough, whole grain and whole wheat bread bakes and have seen the rise remarkably better than with traditional loaf pans. Make sure to grease the lid as well as the base because the rise was so high during the bake in first use (after the usual rise) I had to cut off the top of my bread to remove it from the baker. Other breads have performed the same and I usually remove the lid about half way through the bake to increase browning. Best buy ever even factoring in the cost!

Easy to clean and use- more basic information on the website to adapt bread baking process across to a ceramic baker would be useful- in English and NOT americanised for European users would be appreciated.Spare parts? Where can i source them- my lid broke on use 3

pane croccante fuori, morbido dentro! perfetto!!!

Molto bello esteticamente e molto funzionale. Il pane in cassetta cuoce in maniera perfetta ed uniforme. Ci vengono bene anche i plum cake. L'unica pecca è la misura, fosse un pò più grande sarebbe il top.

I have been making bread and wanted a rectangular pan with lid. It is doing a great job. I preheat loaf pan for 30 mins. And then put my loaf in for 45. Makes a great crusty bread.

Das Produkt war mir bekannt und ist wie immer von sehr guter Qualität und liefert hervorragende Ergebnisse.Es war ein ganz besonders guter Service des Verkäufers. Trotz Schwierigkeiten mit DHL ist die Warezum versprochenen Termin eingtroffen. Einfach topp.