Emile Henry Baguette Baker | Burgundy

Makes labrea bread hide of shameI have best bread of Socal

I highly recommend this baker for smaller sized baguettes. Definitely a learning curve. After several tries, I ended up using my own recipe. Instead of three baguettes I made enough dough to make four. I preheated the baker while preheating my oven, lightly dusted two of the grooves with rice flour, and placed an ice cube in the center area instead of spritzing or brushing with water. I baked them for 25 minutes, after the first 6 minutes I opened the lid and slashed the baguettes and replaced the lid, continued baking for the next 19 minutes. Removed lid and baked an additional 5 minutes. Repeated the process with the additional two pre-shaped doughs. They lifted out of the baker with ease. My baguettes came out beautiful and delicious - and worth every effort.

The Emile Henry baguette baker is a rather large ceramic, two-part baking set. My wife had been baking French bread in the toaster oven, using an inverted pot to retain the moisture, and she wanted to try this set. I was skeptical of this set and thought it to be overpriced. The first two to three times you use this set, the bread will stick (really badly the first time, moderately the second time, and just a little the third time; by the fourth time, it doesn't stick at all!).The lid holds in the moisture, and you start out baking the bread with the lid on; then, for the last part of the baking, take the lid off for browning. The baguettes are wonderfully crispy on the outside, and wonderfully soft on the inside! Consistently! I liked this so much, that I asked my wife if they had a larger version, for full-size baguettes, but the unfortunate answer is no, not at this time. We split one baguette and eat the whole thing for dinner! Well worth the $, if you're a French bread/baguette connoisseur! We just tried it with sourdough last night, and it also worked very well, for that!HIGHLY RECOMMENDED!

Purchased in January 2022, arrived in February 2022. Within a few days of delivery attempted my first baguettes. Upon preparing to wash, noticed that a 10" crack had occurred in the middle form.I contacted Customer Support by email (only method.. no phone support). They responded in a few days, I sent my contact info and pictures of the defect. They said they would ship out a replacement. Weeks passed. Asked several times for updates by email. No response.Created a new Customer Support replacement request. Within a few days they responded and again I sent my contact info and pictures of the defect. They said they would ship out a replacement. Weeks passed.Now, three months later.. I'm warning Amazon customers to avoid Emile Henry products. For the price.. expectations of quality and Customer Service are overrated when met with the reality. I would award Zero stars to these products if I was allowed.UPDATE: It is now 7 September 2022 and I have had no response from Emile Henry or a replacement for my cracked and worthless baguette baker.DO NOT BUY EMILE HENRY PRODUCTS UNLESS YOU ENJOY THROWING MONEY AWAY.

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.

I love this bread baker! Easy and fun to use, and cleanup is a breeze. I had no issues with the bread sticking to the baker. I watched an Emile Henry video on YouTube, and the demonstrator brushed the wells with oil, then dusted liberally with flour. This worked great for me, as the loaves slipped right out of the baker with no sticking. I put about 1/4 teaspoon of vegetable oil in each well and spread with a paper towel, then dusted with flour until the wells were completely covered. I think the key is to coat generously with flour, unlike greasing and flouring a cake pan.I didn't use the recipe in the instruction booklet, as I found a good recipe on YouTube that has a "stretch and fold" technique for working with this dough, as the recipe was 75% hydration (500 g AP flour, 375 g water, 5 g active dry yeast and 10 g salt). After doing a stretch and fold every 30 minutes for 2 hours, I put the dough in a ziplock bag and put it in the refrigerator overnight so I could shape and bake the bread the next day. The loaves turned out great!I'm looking forward to trying other recipes, maybe adding cheese next time!