Admin
Emile Henry baguette baking set

Emile Henry baguette baking set

Brand Emile Henry
Country France
Case material ceramic, glaze inside and outside
Color burgundy
Size (LxWxH) 39 x 23 x 10 cm
Weight 2.8 kg

The domed lid is analogous to the roof of the oven and allows you to maintain constant humidity during the cooking process, so the bread is always fluffy, soft and crispy.

With the Emile Henry Baguette Pan, making a real French baguette is as easy as one-two-three!

The set includes: a baguette baking dish, a recipe book (in English-French)

Emile Henry baguette baking set

Emile Henry baguette baking set

Information: 🔗

How to use it? In operation, this form is very simple and does not require any special measures. Before baking, it does not need to be greased with anything, the dough does not stick to it and the finished baguettes fly off without any effort. Therefore, it is practically not necessary to wash it, it is enough to wipe it with a towel.

Emile Henry baguette baking set

It needs to be preheated in advance along with the oven, and this requires some preparation and debugged actions, because we are talking about a hot ceramic mold. It is highly advisable to prepare really good gloves in advance, huge ones.

In addition to mittens also prepare a place where you will put the mold with ready-made baguettes, it should be either the surface of a gas stove, or a large wooden board on the table, in general, something heat-resistant, and preferably two such places at once. To transfer the blanks of baguettes into a hot mold, it must be taken out entirely, while placing the lower part somewhere, and somewhere the upper. It is categorically impossible to put in a sink or where water can get on a hot mold, because of this it can crack or even split.

How does it bake in it? Usually, using the cap, we leave it in the oven with bread for 10, maximum, 15 minutes, if you keep it longer, there will be "vapor" - excess moisture, as a result of which the crust of the bread will turn out glossy, the cuts are smooth. In the case of the form, you can take your time and, in theory, bake bread from and to without lifting the lid, because on its surface there are special holes for steam to escape. But, to be honest, I still have not dared to do this, and every time after 20-25 minutes I take out the lid of the mold and bake the baguettes without it. I keep this miracle in a branded cardboard box, yes, the shape is rather big, but not huge, after all, for baguettes, and not for some sandwich buns. Before use, I wipe it, put it on the oven grate and turn on the gas. By the way, when it gets hot, the form changes its color and becomes darker, and when it cools down, it returns its usual bright red color again.

Emile Henry baguette baking set

Crochet
What a pretty one !!!

Has anyone already purchased this ?!
toffee
And if the baguette tramples inside, yes ka-ak lift the cover will it rest against the roof? It will be remembered.
Crochet
Irish, I have not studied this question yet, but I think, most likely, the instructions for this kit should indicate the optimal amount of the test to be put ...

I would gladly take such a set (besides a set for baking bread I'm very, very pleased), but ... but what are those three baguettes for my eaters, so ...mischief for one time ...
ded_pihto
It should be in a good shape, besides, it immediately plays the role of a baking stone when baking.
ded_pihto
I caught fire with the purchase of this device ... in short, I ordered it, it will arrive in a day. The price of the issue together with the delivery of 6000r.
Expensive, but proceeded from the fact that for a good baking stone, on the forum they easily ask for 2-3 tons. R or even more, plus a dish for proofing, plus a baking dish.
Judging by the description, this magical baking set can functionally cover all three of the above pribluda, the aggregate price of which equates to the price of this purchase.
I wonder if I'm right or not?
kil
I will also have it (I know that they will give it to me for the New Year, so we will try it). Now I bake bread in the Staubovskaya kokotnitsa (the price is also more than 10 thousand), but what kind of bread is obtained with a completely simple and cheap oven in the country. I hope that now I will have baguettes. In Moscow with delivery of almost 7 thousand it turned out.
Crochet
Quote: ded_pihto
in addition, it immediately plays the role of a baking stone when baking

Yes, that's how it is), that's just a baking stone for some recipes, it should be heated to 275-300 gr., And this form can withstand heating up to 250 ...
kil
Well, I show in this thread my first baguettes
Emile Henry baguette baking set
Emile Henry baguette baking set
the shape is very beautiful, made according to a recipe from a booklet (translation into Russian of a book from a set for a baguette holder) called Vienna Baguette.
They stuck to the bottom a little, but they came out anyway, I didn't grease with oil, but only sprinkled it with flour, I'll try to grease it first, then sprinkle it. So far I like it very much, I will report back.
Mikhaska
Irinka! Oh, you wrote that you have it unglazed inside. But, in the positions of the Khlebomol it is indicated that the glaze is outside and inside ... Do they not look inside?
And your baguettes are outstanding!
kil
Mikhaska, no, the inside is not glazed, it is specially written so that water and steam are generated.

Emile Henry baguette baking set
kil
Mikhaska, they certainly did not look, there is such a powerful package, they do not open, the box is beautiful
Emile Henry baguette baking set
But only the lid is like this, and the bottom is completely glazed.
Mikhaska
Eeeer! Thanks for the comprehensive info with photos!
Soon March 8 ... It's time to think about gifts for your beloved.
Irina F
Tell me, do I understand correctly that if there is a stone in the oven, then such a set seems to be useless?
kil
Irina F, it is intended for baguettes, if there is a stone and a mold for baguettes, then it is not necessary, but the "dog" is beautiful
Irina F
Irina, that's the beauty of it and attracted me! I have a stone and a mold for baguettes, and even a newly acquired oven with steam, but it’s too elegant a set
kil
Irina F,
Crochet
Quote: Irina F
I have a stone and a mold for baguettes

Me my set for baking bread smiled not only because of his beauty), I didn't have a baking stone ... but here I got a stone and a cap at once ...

If I had a stone at that time, I probably wouldn't have taken it ... it really costs, like a wing from an airplane ...

The baguette holder is good, of course), this cannot be taken away), but to me, or rather to my hamsters, it is small ...

I would use exactly the same, double current, but for the same price ...

By the way, about the price ... somewhere I came across this baguette for 5 with some insignificant kopecks, though it was "before" dancing with the course ...
mur_myau
What a beautiful thing, how much does it cost?
And the burning question: is this form unbreakable?
Crochet
Irisha wrote about the cost above:

Quote: kil
In Moscow with delivery of almost 7 thousand it turned out.

About unbreakable I do not believe I doubt ...

I will not conduct tests on my own, do not even persuade ...
Feechka_
And with us they went on the action until 12/31/14 at 880 UAH. And in one online store I even for 825 UAH. found, but black.
kil
Feechka_, and this is how much in rubles?
Albina
A tempting set, but for 7 tons. and no more is it just a container or it with wires
Feechka_
Quote: kil

Feechka_, and this is how much in rubles?

I do not know at what exchange rate they are now changing de facto, but if through the privatbank currency converter on the Internet, then it turns out 2904.29 rubles.
kil
Feechka_, yes it is generally for nothing, I would order one more, maybe we will make a joint venture.
I bake and bake baguettes during the holidays, and I also need to find my own recipe, which will be made on the machine, since I have nothing at all in the oven. But the family approved everything that came out. Probably most of all I like the classic from the daily dough from the refrigerator, I just baked it, they are cooling
Emile Henry baguette baking set
Emile Henry baguette baking set
Emile Henry baguette baking set bottom view of the baguette
Feechka_
Great, what great ones!
Have you translated the recipe book?
I would also like to get a translation of the book from a round form for bread somewhere)))
My form for baguettes is still lying down - I live with my parents, but here the form does not fit into an electric mini-oven-bread maker)) but nevertheless it warms my soul))

As for the joint venture, it’s an ordinary online store. I can ask them about delivery to Russia if necessary.
Irina F
Feechka_, it is necessary! Find out please !!!!!
kil
Feechka_, when I get to work after the holidays I will scan for you the translation they gave me.
Quote: Irina F
Feechka_, you must! Find out please !!!!!
+1
natali3279
kil, Irina, can I also translate a booklet of bread molds
Feechka_
Irina, thank you very much! I will wait!
I wrote to the store, I'm waiting for their answer. And you have no relatives in Ukraine by chance to buy through them, if the store does not send. If we had trains here, I would send you, but unfortunately
Loksa
Feechka_, and you write a link to the store, you can find relatives, if you really need to! I also wanted to see the set.
kil
Quote: natali3279

kil, Irina, can I also translate a booklet of bread molds
Albina
kil, Irina, I also want to translate the book. if I may
kil
Albina, I'll post it in the topic
Albina
Irina, thanks. I'll read it with pleasure. Otherwise I bought a baguette maker and would like to master this type of bread
Feechka_
Quote: Loksa

Feechka_, and you write a link to the store, you can find relatives, if you really need to! I also wanted to see the set.
The store has not answered yet, but I suspect that someone has already skimped here))) under the form appeared the inscription "check availability"
🔗
ded_pihto
I have them that are pale, they are not roasted. I don’t understand what the error is.
Kil, please share how you have such beautiful baguettes.
kil
ded_pihto, butter (Viennese which) I grease with a beaten egg, and ordinary or milk or just water, I bake with an open lid to the color I need (of course not 2 minutes as written, but another 10-15 minutes it turns out) although if the oven temperature is good, then the top toasted and with a lid. It turns out better when I put a cold mold with baguettes in a cold oven, bake for about 70 minutes.
ded_pihto
Kil thanks
I would also like to clarify the temperature at which you bake.
Maybe the oven is fooling me, I put it on the very top, at a temperature of 200-220g, I bake for about 15 minutes with a lid, while the dough rises furiously, they even stuck to the lid several times, then I remove it to form a crust, but how little it is formed
At the same time, the lower part of the baguette, which lies in the form, becomes with a rather thick crust and the bread feels dry.
Share recipes or translation scans

PS. Why do you need a joint purchase? In Russia, it seems like several online stores sell dishes from this company. If only Ukraine has a problem with this.
kil
Quote: ded_pihto

Kil thanks
I would also like to clarify the temperature at which you bake.
Maybe the oven is fooling me, I put it on the very top, at a temperature of 200-220g, I bake for 15 minutes with a lid, while the dough rises furiously, they even stuck to the lid several times, then I remove it to form a crust, but it is somehow weakly formed
At the same time, the lower part of the baguette, which lies in the form, becomes with a rather thick crust and the bread feels dry.
Share recipes or translation scans

PS. Why do you need a joint purchase? In Russia, it seems like several online stores sell dishes from this company. If only Ukraine has a problem with this.

1. Temperature 250-230 (if in a preheated oven), I have a regular gas stove made in Belarus, the simplest.
2. JV because it is 2 times cheaper than ours. I'll take a picture of the recipes tomorrow.
kil
If it's hard to see, send your soap, the files are heavy, and the forum is loaded in abbreviated form
Emile Henry baguette baking setEmile Henry baguette baking setEmile Henry baguette baking setEmile Henry baguette baking set
kil
A total of 21 pages, respectively 21 files, general concepts about baking and recipes for a set and for a baguette holder.
kil
Yesterday I made the baguettes that I liked the most so far (from the classic ones)
I make the dough in HP on the "pizza" mode, for 10-15 minutes and turn it off.
My recipe
Flour 3 cups
Whey 1.5 cups
Powdered milk 1 tbsp. the spoon
Salt 1 teaspoon
Sugar 0.5 teaspoon
Vegetable oil 1-2 tbsp. l.
Fast-acting yeast 0.5-1 tsp
If the dough is very strong, then add whey or water (watch out for the bun), then let the dough come up for about 40 minutes in a warm place, form baguettes, make cuts and put in the oven at 250 degrees, after 20 minutes open the lid of the baguette holder.
Irina F
They called from an Internet store, where I left a request for ordering this form, they said that my forms came and also at the old price of 5280 rubles. Here I sit thinking whether to take or not
Admin
I would have taken painfully beautiful bread in them it turns out How to bake a baguette in the oven?
Scarecrow
Irina F,

But I would not: expensive, cumbersome, prickly ... A perforated baguette sheet will cost less and will be closer to the original.

I would even take a set for baking bread (but not now, I'll try a new oven and it may well be that I won't need it at all), but a baguette one - nope ...
Crochet
Quote: Scarecrow
I wouldn't. A perforated baguette sheet is cheaper and closer to the original.

So I gave my preference to the perforated baguette form ...

Quote: Scarecrow
I would even take a set for baking bread

Well, I have owned this for more than a year !!!
Irina F
So I have doubts - if it was a set, like Kroshi's, she would take it without hesitation (I really want cakes, like Stalik Khankeshiev's), but a baguette form ... I have a stone, I also have a perforated form, by the way, for some reason I don't really like it.
I have a new oven with steam. I just think that the trick is that there is a lid on the form?
Scarecrow
Irina F,

Ir, what does the lid give? Increased humidity at first and intense heat from heated ceramics. You have an oven with steam and warm it up before baking conscientiously. And that's all.

And my favorite is the perforation. The bottom of the baguettes is pimply, semicircular ... I really like it.
Irina F
Nata, I have not put a new oven on yet,
Can, my baguette case is somehow not the same, for some reason it sticks to it, the bottom is pale, or maybe I'm doing something wrong

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers