There’s something magical about the aroma of fresh bread wafting through our kitchen and the Emile Henry Bread Baker helps us capture that bakery-quality crust and crumb right at home. Crafted from Burgundy clay this iconic bakeware creates the perfect humid environment for dough to rise and bake beautifully every time.
We love experimenting with new recipes in our Emile Henry Bread Baker from classic French boules to hearty whole grains. Whether we’re seasoned bakers or just starting out this versatile tool makes artisan bread easy and fun. Let’s explore some of our favorite recipes that make the most of this beloved bread baker.
Why Choose the Emile Henry Bread Baker
When we reach for our Emile Henry Bread Baker we know we’re investing in more than just a baking dish—we’re giving our bread every chance to rise and crisp to perfection. Let’s highlight the standout features that make this tool essential for home bakers aiming for professional results.
Superior Burgundy Clay Construction
We appreciate the Burgundy clay that sets this bread baker apart. It provides even heat distribution and a gentle baking environment. The clay preserves moisture inside the dome while the open base lets the bottom of our loaves crisp beautifully.
Ideal Humid Baking Environment
Creating bread with a chewy crumb and crackly crust requires precise humidity. The Emile Henry Bread Baker dome traps steam from the bread’s own dough as it bakes. This natural steam circulation means we achieve a bakery-quality crust every time.
Versatility for Multiple Bread Types
With this baker we’re not limited to one recipe. It’s designed for classic French boules sourdough whole grain and even gluten-free breads. The domed lid and open-hearth base suit batards rustic oval loaves and even small baguettes.
Easy Cleaning and Maintenance
Cleaning up is hassle-free. The Emile Henry Bread Baker is dishwasher safe and the ceramic surface resists sticking so we spend more time enjoying fresh bread and less time scrubbing.
Table: Key Benefits of the Emile Henry Bread Baker
| Feature | Benefit |
|---|---|
| Burgundy clay construction | Even heating and moisture retention |
| Domed lid | Promotes oven spring and crust formation |
| Versatile shape | Accommodates boules batards and specialty loaves |
| Dishwasher safe | Effortless cleanup |
| Nonstick ceramic surface | Releases loaves easily |
Endorsed by Professionals and Home Bakers Alike
We find numerous bakers praising this bread baker for its reliable performance. As one enthusiast shares:
“Every loaf finally has that perfect artisan crust I could never get in my Dutch oven!”
With these unique features the Emile Henry Bread Baker elevates our home baking experience.
Essential Tools and Equipment
To make the most of our Emile Henry Bread Baker recipes, we need the right tools on hand. Investing in high-quality equipment ensures consistently impressive, bakery-style results every time.
Choosing Your Emile Henry Bread Baker Model
Selecting the best Emile Henry Bread Baker for our kitchen depends on our baking habits and bread preferences. These artisan bakers come in several sizes and designs, each suited for specific needs:
| Model Name | Shape | Bread Capacity | Ideal For |
|---|---|---|---|
| Emile Henry Crown Baker | Round | 1 large boule | Classic sourdough, French boule |
| Emile Henry Baguette Baker | Long/oblong | 3 baguettes | Artisan baguettes |
| Emile Henry Oval Baker | Oval | 2-pound loaf | Sandwich bread, country loaves |
| Emile Henry Mini Baker | Mini (individual) | 1 small loaf | Individual servings, gluten-free options |
Key details to consider:
- Look for a baker with a domed lid to trap steam for a crisp crust.
- Choose a model appropriate for your oven size and the types of loaves you love to bake.
- All Emile Henry Bread Bakers feature durable Burgundian clay and a naturally nonstick glaze for easy release and cleanup.
Additional Helpful Tools
While the Emile Henry Bread Baker is the star, several supportive tools help streamline our bread-baking process and improve outcomes:
- Bench Scraper: For easy dough handling and countertop cleanup.
- Digital Kitchen Scale: For precise flour and water measurement—critical for bread consistency.
- Plastic Dough Scraper: To remove sticky dough from bowls without waste.
- Mixing Bowls: Preferably nonreactive and large enough for proofing.
- Lame or Sharp Blade: For scoring dough so it expands beautifully in the oven.
- Pastry Brush: For applying egg wash, oil, or water as recipes require.
- Oven Mitts: To safely handle hot ceramic.
“Excellent bread begins with excellent tools.” With the right equipment, our Emile Henry Bread Baker recipes deliver golden crust and airy crumb every time.
Ingredients
Here we gather all the essentials for our Emile Henry Bread Baker recipes. These ingredient lists cover a variety of loaves so we can take full advantage of the bread baker’s features and versatility.
Basic Rustic Bread Recipe
Our classic rustic bread lets us savor the signature moist crumb and crisp crust possible with the Emile Henry Bread Baker.
- 3 1/4 cups (420g) bread flour
- 1 1/2 teaspoons fine sea salt
- 1 1/4 cups (300ml) lukewarm water
- 2 teaspoons (7g) active dry yeast
- 1/2 teaspoon sugar or honey (optional, to boost yeast)
Sourdough Bread Variation
This sourdough bread maximizes wild yeast aromas and relies on natural fermentation for superior texture.
- 3 cups (390g) bread flour
- 1 cup (240ml) lukewarm water
- 3/4 cup (180g) bubbly sourdough starter (fed and active)
- 1 1/2 teaspoons fine sea salt
Whole Wheat Bread Variation
We use whole grains for a hearty, earthy loaf with a tender crumb and more nutrients. The whole wheat bread recipe is perfect for the Emile Henry Bread Baker’s even heat retention.
- 2 cups (260g) whole wheat flour
- 1 cup (130g) bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon honey or maple syrup
- 1 cup (240ml) warm water
- 2 1/4 teaspoons instant yeast
- 1 tablespoon olive oil (optional, for extra moisture)
| Bread Type | Main Flours | Hydration (Water) | Yeast or Starter | Salt | Sweetener / Oil |
|---|---|---|---|---|---|
| Rustic Bread | Bread flour | 1 1/4 cups | Active dry yeast | 1 1/2 tsp | sugar/honey (opt.) |
| Sourdough Bread | Bread flour | 1 cup | Sourdough starter | 1 1/2 tsp | – |
| Whole Wheat Bread | Whole wheat, bread | 1 cup | Instant yeast | 1 1/2 tsp | honey, olive oil |
Choose your favorite Emile Henry Bread Baker recipe and prepare the ingredients listed for best flavor and texture from your home oven.
Directions
Mastering bread in the Emile Henry Bread Baker creates exceptional results from our home ovens. Let’s follow these detailed steps for each stage of the baking journey.
Prep: Prepping Your Ingredients and Equipment
- Measure flour, water, salt, and yeast (or sourdough starter) precisely with a digital kitchen scale.
- Sift flour for a lighter crumb.
- Set out all ingredients at room temperature.
- Lightly grease the Emile Henry Bread Baker with oil or line with parchment.
- Gather a bench scraper, proofing basket, and silicone spatula.
- Preheat oven to 475°F (or as per chosen recipe).
| Tool/Ingredient | Prep Step |
|---|---|
| Flour | Measured and sifted |
| Water | Brought to room temperature |
| Yeast/Sourdough starter | Measured, ready to use |
| Salt | Measured |
| Emile Henry Bread Baker | Lightly greased or lined |
| Digital kitchen scale | Set out for accuracy |
| Bench scraper/spatula | Ready for use |
Mixing and Kneading the Dough
- Pour flour into a large mixing bowl.
- Add yeast or starter, then salt, then water.
- Mix with a spatula or hands until shaggy dough forms.
- Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- For whole wheat or wet dough, use the “stretch-and-fold” technique every 20 minutes for an hour instead of conventional kneading.
Tip: “Well-kneaded dough will feel tacky but not stick to your hands.”
First Rise (Bulk Fermentation)
- Place kneaded dough in an oiled bowl, cover with a damp towel.
- Let rise at room temperature for 1 to 2 hours until doubled in size.
| Stage | Time | Visual Cue |
|---|---|---|
| First rise | 1-2 hours | Dough doubles in volume |
Note: “Warm, draft-free spots speed up fermentation for classic artisan patterns in our crumb.”
Shaping the Dough
- Gently deflate the dough on a floured surface.
- Shape into a boule for the Emile Henry Bread Baker (or batard if using a longer mold).
- Pinch seams closed and place, seam side down, on parchment or in proofing basket.
Tip: “Shaping creates surface tension for a crisp crust in the ceramic baker.”
Second Rise (Proofing in the Bread Baker)
- Transfer shaped dough into the prepared Emile Henry Bread Baker.
- Cover with the domed lid.
- Proof 45 to 60 minutes at room temperature, until slightly risen and puffy.
| Step | Time | Result |
|---|---|---|
| Second proof | 45-60 mins | Loaf looks pillowy |
Tip: “A gentle press should leave a slight indentation that springs back slowly.”
Baking in the Emile Henry Bread Baker
- Score the top of the loaf with a sharp lame or knife for optimal oven spring.
- Place covered baker in the hot oven.
- Bake at 475°F for 30 minutes covered, then remove lid and bake another 10 to 15 minutes for a deep golden crust.
- Internal temperature should reach 200-210°F.
| Bake Stage | Temperature | Time | Covered/Uncovered |
|---|---|---|---|
| Initial bake | 475°F | 30 min | Covered |
| Finish bake | 475°F | 10-15 min | Uncovered |
| Done when | 200-210°F | – | – |
Quote: “The domed lid traps steam, creating that signature bakery-quality crust unique to the Emile Henry Bread Baker.”
Cooling and Slicing
- Remove loaf from bread baker. Place on wire rack.
- Cool completely (at least 1 hour) for even crumb and easier slicing.
- Slice with a serrated bread knife and enjoy fresh artisan flavor.
Recipe Variations and Flavor Add-Ins
The Emile Henry Bread Baker unlocks endless creativity by allowing us to personalize our loaves with mix-ins and flavors. We can transform basic dough into standout artisan bread by incorporating seeds, nuts, dried fruit, or aromatic herbs.
Adding Seeds, Nuts, or Dried Fruit
We love adding texture and flavor to our bread using seeds, nuts, and dried fruit. These ingredients blend seamlessly into the dough and bake perfectly inside the Emile Henry Bread Baker, resulting in a hearty loaf with bursts of flavor in every bite.
Popular Add-Ins and Suggested Amounts (per standard loaf):
| Add-In Type | Common Examples | Suggested Amount | Preparation Tip |
|---|---|---|---|
| Seeds | Sunflower, pumpkin, sesame | 1/2 cup | Toast for extra flavor |
| Nuts | Walnuts, pecans, almonds | 1/2 cup (chopped) | Roughly chop before use |
| Dried Fruit | Cranberries, raisins, figs | 1/2 cup (chopped) | Soak in warm water first |
Stir add-ins gently into the dough after mixing and before the first rise to ensure even distribution.
We recommend using a combination such as:
- 1/4 cup pumpkin seeds
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
Quotes from bread enthusiasts highlight the appeal:
“Adding walnuts and cranberries to our basic boule made it a family favorite at brunch.”
Crafting Herb-Infused Breads
Aromatic herbs infuse bread with fresh, enticing flavors and heavenly aroma. Fresh or dried, herbs pair beautifully with the gentle, even heat of the Emile Henry Bread Baker.
Recommended Herbs and Pairings:
| Herb | Best Bread Match | Quantity (per loaf) | Tip |
|---|---|---|---|
| Rosemary | Rustic white, sourdough | 1 tbsp (chopped) | Use fresh for best aroma |
| Thyme | Whole wheat, olive bread | 2 tsp (chopped) | Strip leaves from stems |
| Basil | Tomato, olive oil breads | 1 tbsp (chopped) | Add during final mixing |
| Chives or Dill | Rye, savory loaves | 1-2 tbsp (chopped) | Fold in with the dough |
For vibrant flavor, we finely chop our favorite herbs and fold them into the dough just before shaping.
A classic flavor variation uses:
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped thyme
for an earthy, aromatic finish.
“Fresh rosemary bread in the Emile Henry Baker fills the house with an irresistible scent—a perfect pairing for hearty soups.”
With a few simple add-ins or herbs, our artisan bread rises to new heights of flavor and texture every time.
Tips for the Best Results
Unlock the full potential of the Emile Henry Bread Baker by focusing on best practices at every stage of baking and care. For artisan-quality results from start to finish, follow these expert tips and methods.
Make-Ahead and Storage Instructions
Planning ahead allows us to enjoy fresh bread any day of the week. Here’s how we can keep our loaves at their best:
- Prep Dough in Advance:
After the first rise, refrigerate the dough for up to 24 hours. Chilled dough develops a richer flavor and can be baked straight from the fridge.
- Freezing:
Shape the dough and freeze before the second rise. When ready to bake, thaw in the refrigerator overnight and let it come to room temperature before final proofing.
Bread Storage Table
| Bread Type | Storage Method | Shelf Life | Best for |
|---|---|---|---|
| Basic rustic or sourdough | Paper bag | 1-2 days | Preserving crust |
| Whole wheat or enriched | Airtight container | 3-4 days | Moist crumb |
| All types (for longer keep) | Freezer (sliced/unsliced) | Up to 2 months | Easy thawing |
- Quote from bakers:
“A cooled loaf stored in linen or a bread box retains its flavor and texture longer than wrapped in plastic.”
Pro Tip:
Never refrigerate freshly baked bread—the cold dries it out quickly. Instead, freeze leftover slices and toast straight from the freezer for instant freshness.
Cleaning and Maintaining Your Bread Baker
Regular care preserves the Emile Henry Bread Baker for years of perfect loaves. Follow these straightforward cleaning and maintenance tips:
- Cool Completely:
Allow the baker to cool to room temperature before washing to prevent thermal shock.
- Hand Wash Recommended:
Although dishwasher safe, gently hand wash with mild soap and a soft sponge to protect the nonstick ceramic surface.
- Avoid Abrasives:
Do not use metal scouring pads or harsh cleaners that could scratch the surface.
- Dry Thoroughly:
Air-dry the baker or towel dry after washing to prevent water spots and mold.
- Store with Lid Off:
Store the bread baker with the lid off or ajar to ensure airflow and avoid trapped moisture.
Essential Maintenance Table
| Step | Why It Matters |
|---|---|
| Cool before washing | Prevents cracks from thermal shock |
| Gentle hand washing | Maintains ceramic glaze and nonstick qualities |
| Lid off in storage | Inhibits moisture buildup and odor |
“Caring for your Emile Henry Bread Baker is simple, and a well-maintained baker rewards us loaf after loaf with unbeatable crust and crumb.”
With these practices, our Emile Henry Bread Baker stays pristine and our homemade bread reaches bakery-level excellence every time.
Conclusion
When we bake with the Emile Henry Bread Baker, we unlock the secrets of artisan bread right in our own kitchens. With the right tools and a bit of creativity, every loaf can become a masterpiece—crispy, airy, and bursting with flavor.
Let’s keep exploring new recipes and techniques, knowing that each bake brings us closer to that perfect loaf. With a little practice and care, our bread-baking adventures are only just beginning.