The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Emile Henry Large Bread Baker help

Happybaker's picture

Emile Henry Large Bread Baker help

Does anyone have any helpful suggestions for using the Emile Henry large bread baker?  I just got mine for sourdough bread and would love to see pictures of others who have made bread in it.   I baked my first bread today, I let it rise in the refrigerator overnight and baked it in a cold oven at 475 for 50 minutes. I’m not really sure how to use it. 

Edo Bread's picture
Edo Bread

That is one of the Emile Henry I use all the time. What questions do you have? Here is a clean out the pantry loaf from the other night. was really delicious.

idaveindy's picture

Welcome to TFL.

Did your recipe/formula call for starting the bake in a cold oven?

Some people decide to do that due to the hazards of handling a hot baking dish loaded with dough.



old baker's picture
old baker

I have an EH baguette baker.  I preheat the oven to ~475F while the dough does a final proof in the baker at room temp.  I then put it in the oven on an oven rack (no stone) with lid on, bake for about 15 minutes, remove the lid for about another 10 minutes.  Works great for me.  For a larger single loaf, your times and temps may vary.