The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I just received a nice Emily Henry Bread Loaf Baker... Now what?

snielsen's picture
snielsen

I just received a nice Emily Henry Bread Loaf Baker... Now what?

i have been looking for info on how to use this bread pan.  Is it different than the standard metal or glass ones that I use?  What do I do because of the lid?

Edo Bread's picture
Edo Bread

I have been looking at getting this (if it is the one I thin you are reference) The lid will allow the steam to be held in which will give you a wonderful crust. I use that brand of cloche (same thing but round) and it really improves the bread.  What kind of loaves are you normally making? That would determine some of your use.

snielsen's picture
snielsen

Hi,

thanks for responding.  I am talking about the red and white ceramic, standard loaf shape, Emily Henry bread pan with the lid and holes in it.  I bake both large unformed country style loafs in a dutch oven shaped pan with a high dome, and sandwich loaves.  I make the sandwich loafs mostly for my sons lunches.  He has containers that sort of dictate size and shape.  (He's autistic and doesn't handle change or things being different, so he gets a multigrain bread in his school lunches along with other his favorite things.) We grind whole grains on a Grainmaker grain mill, which he likes to turn the handle for, on about half of the grains in the hopper.  His favorite bread item is a fresh biscuit made from the whole grain that we milled.  I use a buttermilk recipe for those.

Thanks,

Steve

AnnaInMD's picture
AnnaInMD

Here you go:   http://www.emilehenryusa.com/info/Bread-Cloche-Baguette-Booklet.pdf

I have the baguette pan. Not THAT in love with it yet since my dough rises higher than allowed and sticks to the top. I am sure once I decrease the amount of dough and get the hang of it, I will love it.  The handles could be a bit wider to allow for a safer grip since our oven mitts are so bulky it is hard to hold on to such a narrow handle.  As far as making an actual loaf of bread, I would not trade in my Römertopf oval earthenware pot with its very high domed top.  Happy baking !

 

snielsen's picture
snielsen

Thanks Anna for the helpful information.  I placed a copy of the pdf from Emily Henry onto my iPad.  I can see where the thins you mention would be a problem.  I may need to get the bagguet pan too.  I have not made them before, but have eaten many over the years.

Take care,

Steve

dabrownman's picture
dabrownman

never seen one with a lid before!