Emile Henry Broodbroodbakker, Keramiek, 598298, Rood, 24 x 15 x 12,5 cm

I baked my first loaves in this today. These are only my fourth and fifth loaves ever, and I'm hardly a star baker. They came out to perfection - just carefully hold the thing upside down and out falls the loaf onto a cooling tray! No sticking, nothing. I think the secret to this is to totally ignore the instructions that come with the thing. I didn't grease the pan, or anything else. I follow the instructions in Ken Forkish's "Flour, Water, Salt, Yeast" book. Stick the oven on as hot as it will go (around 250C) and *preheat* the bread tin with it. This is ceramic, so it takes a while to heat up and then stays hot. Then drop the proven dough into it - careful not to burn your fingers on the hot tin! Then, 30 minutes, take the lid off, brown to taste (about 10-20 mins), then remove and drop it out onto a cooling rack for half an hour or so. The hot ceramic gives the yeast a vigorous kick start for a final rise before the heat kills it, which fills out the tin to the sides. EmileHenry don't state a white dough recipe or capacities, just fancy, complex recipes, and so my loaves today were probably half the size I would like for this tin. I reckon that to fill the tin and create a nice sandwich loaf shape, you likely need a dough made with 700 - 800g of flour, with appropriate water, salt, yeast. Today's loaves were made to that capacity (750g), but after reading reviews of dough stuck to the lid, I chickened out and divided into two loaves of half that size, which formed a rather shallow loaf, but they look (and taste) great, with a nice domed crust. So I'd say this: ignore the negative amazon reviews from people who clearly don't know what they are doing, ignore the EmileHenry instructions and read Ken Forkish. (Just FYI, I don't know Ken, I just read his book... but I've never baked bread in my life before, and have now had 5 great loaves out of five.) Paul Hollywood - eat your heart out!

Lo he usados dos veces me ha encantado. He hecho también bizcocho pero de esta manera no me ha gustado tanto. Quizás no le tenga pillado el punto todavía al recipiente y al horno. Para el pan genial

Il prodotto lo conoscevo ed è meraviglioso e rende il panorama perfetto.Avevo paura per la spedizione invece é arrivato nella sua confezione originale, imballato alla perfezione.Molto soddisfatta

für das Backen von Sauerteigbroten sehr geeignet, freue mich immer wieder, wenn ich ein. super ge backendes Brot mit einer herrlichen Kruste aus dem Topf nehmen kann.

Ich bin sehr begeistert von dieser Qualitativ hochwertigen Brotback Form! Ausreichend sicher verpackt und zügig per DHL geliefert habe ich diese sofort ausprobiert!Das Brot ist innen sehr weich und außen mit zarter Kruste! Ich backe seither sehr gerne damit!Ich kann diese Brotback Form nur empfehlen und sie ist ihren Preis wert!5 verdiente Sterne für Emile Henry