Burgundy Bread Loaf Baker, 11.02 x 5.12 x 4.72in

Works Great. This is the second one that I have. I use these at least two to three times a week. Many recipes suggest a light greasing ONLY on the bottom and a light dusting of flour. Loose the flour, use semolina flour. It worksn far better than plain flour, easier clean-up.

If you take good care it doesn't break, this was an expensive purchase for me, but now that it's well tried out, worth every penny. Make your sourdough baking easy with this loaf baker. Do the bulk rise, bake and even store your beautiful bread in here. It cleans up like a dream, no more parchment paper chemicals in your food and get the perfect crust every time. I used to use the baskets, flour mess, invert, transfer 20 min this heat, 20 min that heat, 20 min vent. bla bla bla. This baker makes it so much easier. I keep the lid on till the end, one temp, always great results. The baguette baker also gets my two thumbs up. Quality items. Thank you, Emile Henry :))

This loaf pan is fantastic! I am baking sourdough in it. I am still trying to find the correct amount of dough to put in it. The ceramic creates an even temperature so there are no burnt crusts. The color of the crust is a constant throughout the whole loaf. In fact, I own two of these!!

I purchased this as a gift for my husband. He was skeptical until he made his first loaf of bread in it. It improved everything - the crumb was perfect, the crust was so much better than anything else we've tried, and the baker was super easy to use. The red color is just gorgeous. Love it!!

I bought the baguette baker as well for me and my son-in-law, both are beautiful, great for bread and baguette, look and work really really well. we use it every week to make fresh bread from Thermomix, comes out soooooo good. it has two holes on top which make the top of the bread crispy, just perfect baking dish.

As expected. Quality product! I have several pieces.

First, some basics, which are not provided. The pan holds 1800g of water if filled up to the lip of the first edge. Dividing by 1.78 (a formula from a YouTuber) suggests it can hold a 1000g white dough loaf. In these photos, I used my normal recipe of just under 800g, and the loaf never touched the lid. I will try a bigger loaf and report back, as some have said it sticks to the lid, which is an untreated surface. Experiment 1: Failure: It can definitely stick to the sides and bottom, and seems finicky. I used avocado oil on the sides and bottom, sprinkled flour over it, did the final proof in the pan for 3 hours, watered the top of the loaf, and baked it in a preheated oven for 45 minutes + 8 minutes with the top off. It stuck horribly, I had to use a blade to cut along the four sides to free the loaf, but cutting the bottom loose was impossible! I shook it, and eventually, it freed by ripping off. Also, cleaning the pan was a big hassle. Experiment 2: Perfect: I did everything exactly the same, except I used cold butter. It was hard, and I rubbed it all over the sides and bottom, really pushing it into the grooves and corners. Quite a greasy layer, but without visible chunks. I did NOT sprinkle with flour, suspecting it was bonding to the loaf while it fermented. Then I rolled the oval loaf in a fair amount of flour and dropped it in to proof for 3 hours. When done, I merely tilted the pan, and the loaf slid right out! Also, no cleanup, just wiped the pan with a cloth. So, butter the pan heavily, and roll the loaf in flour, and that is all. It comes with no instructions, and the online instructions cannot be trusted and have obvious errors. I was pretty annoyed at first, honestly. But now it works, and the texture of the loaf is fantastic and makes an incredible sandwich. I’m going to order a second one, but I cannot say that it is actually easier being able to proof it in the baking dish itself, since the buttering must be so meticulously done and gets your fingers all greasy.

I like that this bread loaf baker is light weight and creates the perfect environment for a crispy and yet moist loaf of bread. My first loaf was beautiful! The package arrived well packed for shipment and there was no problem with breakage. Ceramic bakers are more fragile than cast iron, of course, and you need to handle them with care, but I much prefer the ceramic bakers. I have four Emile Henry bakers, and I use them all regularly.

Excelente forma para pães. Vale cada centavo. O pão fica em outro nível.

My bread now turns out great every time

Los panes quedan estupendos. La cocción es uniforme y en menos tiempo.

Exactly what I wanted. Was shipped super fast…

Amo hacer pan en ella pero cualquier molde para pan tiene los mismo resultados.