Emile Henry Ceramic Pullman Bread Baker, 13.4" x 5.3" x 5.5", Charcoal | Bake artisan-style sandwich loaves in a ceramic covered baker with a golden crust.

I bought this bread loaf baker specifically because I wanted to make loaves instead of sourdough rounds all the time. For reference I usually make sourdough bread in either my Staub or Lodge dutch ovens and this was my first time making bread in a ceramic baker. After reading the EH instructions and seeing a few youtube videos, I gave it a try. I used the same multi-seed recipe I normally do for a boule I bake in my Staub, so it didn't fill out the EH baker, which is a bit larger. I preheated the loaf baker at 485 F (since ceramic generally heats up faster than cast iron) and then once I took it out, I just tipped my bread into it directly from the loaf-shaped proofing basket without greasing the baker or putting in some flour beforehand. I scored my bread, gave it a healthy spritz of water on and around the loaf, sealed it and baked it at 450 F for 25 min, before uncovering and baking for an additional 25 min. It came out perfect - crispy, chewy thin crust with a spongy and soft interior. If I were to double my recipe, I'm sure I would get better height, but I like the smaller size. I was also pleased that I had no need for parchment paper or greasing the baker. My bread just popped right out when I tipped it over and the baker stayed relatively clean. The additinal bonus is that the loaf baker is light, so for those who find enameled and cast iron ovens too heavy, this is an excellent alternative. Also, it cools down much quicker than cast iron and it looks pretty set out on my kitchen hutch. This is made in France so the enamel and craftsmanship is quality and it feels like it will last a long time. I highly recommend this to those who enjoy home baking and would like sandwich-stylebread!

I love the Emile Henry brand. I have 6 different types of bread bakers from Emile Henry and love how my bread turns out. They are the best investment for increasing the quality of my bread. They are lighter than using cast iron, but still heavy duty enough to produce the perfect crumb and crust. Don't get a cheap alternative. These are made from fine burgundy clay from France. They can withstand high heat requirements for baking good sourdough loaves.

You get what you pay for, the shiny surface keeps all the surface clean, in and out. I just wish it had a handle on top, I use my bottom oven and it’s hard to open without getting burn

I was reluctant to buy this expansive baker because I saw some reviews saying the item arrived broken, some complaining that it's hard to remove from the oven, and some saying the bread sticks to the pan. But I'm glad I took the plunge and bought it because it makes a great loaf and I've had none of those problems. Today I made a 6-cups of flour loaf of no-knead rye bread, using the Bittman technique for no-knead bread as described in his book, How to Bake Everything. The result was perfect. Bittman's technique involves heating the empty, covered pan in the pre-heating oven for at least a half hour before the dough is ready to bake. When ready, you remove the pan from the oven and dump the dough into the pan, close it up, and place in the oven. It's not as tricky as it sounds because you let the dough rise on a towel, so you pick up the towel and dump it in. When you preheat the pan in this manner, it does NOT need to be greased or floured. The baked bread will easily fall out of the pan, no sticking. That is true for my pyrex bowl that I usually bake bread in, and evidently it is true for ceramic as well. I do not have any trouble moving the pan into or out of the oven with oven mitts. I wonder if the people who found that difficult have stiffer oven mitts so they cannot get a grip?? It might be tricky to remove just the cover to brown the bread, without removing the whole pan from the oven. Perhaps that is what people were trying to do. And yes, that would be easier to do if there was a knob on the top of the cover. But regardless of which vessel I'm using to bake the bread, I take the whole pan out of the oven if/when I want to remove the cover for further browning. That feels safer and easier to me no matter what I'm baking the bread in. I love the the loaf shape and large size of this pan. Now sandwiches made with my homemade bread will fit in standard sandwich containers for packed lunches. The fact that you can make a 6-cup loaf means you don't have to bake as often. I'll be cutting each loaf into thirds and freezing them in separate bags. Couldn't be more pleased. I wish it wasn't so expensive but I bake a lot of bread so I guess it is worth it.

Fantastic very durable easy to clean

This bread bakers gives amazing results every time. It gets as close as you can to a bakers steam oven as you can in a domestic oven. Great crusty finish on all types of bread including sourdough. The easy to clean glaze on the baker is a boon. Highley recommended for that professional finish.

Sono ormai un habitué dei prodotti di questo brand, che non è sicuramente tra i più economici ma che sa regalare produrre ancora prodotti qualitativamente impareggiabili per quanto concerne "il coccio" e il suo utilizzo in cucina. nella fattispecie, questo è il secondo stampo che acquisto (stavolta per mia cognata dopo aver assaggiato il pane fatto in casa da mia moglie.) Si tratta di coccio smaltato che rende la cottura in forno unica e gustosa. Il pane risulta croccante fuori e morbido dentro. Sicuramente a livello di maneggiabilità c'è di meglio (lo stampo presenta 2 labbri per la presa con le pattina ma quando molto caldo, 2 classiche maniglie sarebbero meglio) e il peso a vuoto non è da sottovalutare, ma visti i risultati a mio avviso sono aspetti del tutto tollerabili. Unico neo... attenzione agli urti!

Beats having to lift a heavy cast cocotte, although I still use both the Staub and Emile Henry bread baker when I need to make two loaves. I just find it easier to slice the loaf than the cob. Makes beautiful bread.

Je n'ai put l'utiliser le produit était cassé à la livraison

Wertige, schwere Backform, in der das Brot perfekt gelingt.