There’s something magical about the aroma of fresh bread baking in our kitchen. With Emile Henry’s iconic bakeware, we can transform simple ingredients into golden loaves that taste just as good as they look. Whether we’re seasoned bakers or just getting started, these recipes help us achieve that perfect crust and tender crumb every time.
Emile Henry’s French ceramic bread bakers have earned a loyal following for a reason. They hold heat beautifully and create the ideal environment for artisan loaves. Let’s explore some of our favorite Emile Henry bread recipes that bring bakery-quality results right to our home oven.
Why Bake Bread With Emile Henry
When we choose to bake bread with Emile Henry ceramic bakeware, we unlock a world of professional quality and reliability. Their signature pieces—crafted from French Burgundy clay—bring several advantages to our bread baking process.
Superior Heat Retention
The Emile Henry baker’s clay retains and radiates heat evenly. This ensures our loaves bake consistently with a golden, crackling crust and tender interior. By trapping steam efficiently, the ceramic environment mimics a traditional bread oven, helping us achieve an artisan result every time.
Moisture Control for Crust Perfection
Our favorite feature of the Emile Henry bread baker is its covered design. The lid creates a steam chamber that locks in moisture during the initial baking phase. This steam translates into a glossy, chewy crust—just like the best bakery loaves. Removing the lid later in the bake allows the crust to caramelize and brown beautifully.
Easy Handling & Cleaning
The nonstick, glazed surface of Emile Henry bakeware makes every step easier. Dough releases effortlessly and cleanup is a breeze—no vigorous scrubbing or stuck-on bits. The handles stay cool and comfortable which offers extra safety and control as we move our baker from oven to table.
Durable, Oven-to-Table Elegance
Our Emile Henry pieces transition seamlessly from the oven to the table. Their classic, handcrafted appearance brings rustic charm to every meal. The ceramic resists chips, cracks, and thermal shock which means it endures the rigors of everyday baking and serving.
Key Benefits of Emile Henry Bread Bakeware
| Benefit | Why It Matters | Emile Henry Feature |
|---|---|---|
| Even Heat Distribution | Uniform rise and crumb | Burgundy clay composition |
| Steam Retention | Crisp, glossy crusts | Covered baker with venting |
| Nonstick Performance | Easy bread release and fast cleanup | Glazed ceramic interior |
| Aesthetic Appeal | Oven-to-table presentation and durability | Handcrafted French design |
As we continue, we’ll discover how these Emile Henry bread bakers help us create flawless sourdough, hearty country loaves, and more—all with confidence and style.
Essential Tools and Equipment
For consistently stunning loaves, the right equipment makes all the difference. We find that investing in the right Emile Henry bread baker and a few reliable baking tools elevates our bread baking experience.
Choosing the Right Emile Henry Bread Baker
Selecting the ideal Emile Henry bread baker is crucial for artisan-quality results. Each design serves different needs and preferences:
| Bread Baker Model | Best For | Distinct Features |
|---|---|---|
| Emile Henry Bread Cloche | Crusty, round boules | Bell-shaped lid for steam |
| Emile Henry Baguette Baker | Classic French baguettes | Three wells for even, slender loaves |
| Emile Henry Crown Baker | Decorative, pull-apart breads | Signature ceramic; creates a showstopping presentation |
| Emile Henry Loaf Baker | Sandwich loaves, soft breads | Oblong shape, easy slicing |
Tip: We always choose a baker that matches our recipe and desired loaf shape. For chewy sourdough boules, we reach for the Bread Cloche. For dinner rolls or sandwich loaves, the Loaf Baker offers even results and easy handling.
Additional Recommended Tools
To support our Emile Henry bread recipes and achieve bakery-quality results, we rely on these essentials:
- Digital kitchen scale – for precise flour and water measurements
- Mixing bowls – sturdy, nonreactive, and spacious for dough development
- Dough scraper or bench knife – helps handle sticky dough and clean surfaces
- Proofing baskets (bannetons) – promote beautiful structure and ridged crusts
- Razor blade or bread lame – slashes dough for controlled oven spring
- High-quality oven mitts – ensure safe handling of hot ceramic bakeware
- Cooling rack – allows loaves to cool evenly and prevents sogginess
“A great bread baker is the foundation, but these tools help all the steps come together seamlessly.”
With the right combination of Emile Henry bakeware and essential tools, we set ourselves up for baking success—loaf after loaf.
Key Ingredients for Emile Henry Bread Recipes
For exceptional, bakery-quality bread with Emile Henry bread bakers, we focus on high-quality, foundational ingredients. Each plays a vital role in developing taste, texture, and crust. Using precise measurements and premium staples ensures our loaves come out consistently delicious from Emile Henry bakeware.
Essential Bread Ingredients
- Bread Flour
Strong, high-protein bread flour supports excellent gluten development. Look for unbleached bread flour for a chewy crumb.
- Whole Wheat Flour or Rye Flour (optional)
For rustic loaves or added flavor, incorporate whole grains like whole wheat or rye, which enhance depth and color.
- Water
Use filtered or spring water for best results. The right hydration allows for an airy, open crumb—especially vital when baking with Emile Henry ceramic.
- Active Dry Yeast or Instant Yeast
Dependable yeast ensures a strong, even rise. We sometimes use a sourdough starter for naturally leavened loaves.
- Salt
Fine sea salt or kosher salt controls fermentation and develops flavor. Always add salt after initial flour and water mixing.
- Sugar or Honey (optional)
Small amounts accelerate fermentation and yield a tender crumb, especially in sandwich bread recipes.
- Olive Oil or Butter (for enriched doughs)
Fats add richness, softness, and flavor. We recommend extra-virgin olive oil for Mediterranean-style loaves.
| Key Ingredient | Purpose in Emile Henry Bread Recipes | Recommended Measurement |
|---|---|---|
| Bread Flour | Builds gluten, creates structure | 3 cups (360 grams) |
| Water | Hydrates, forms dough | 1 1/4 cups (300 milliliters) |
| Yeast | Leavens, develops rise | 2 teaspoons (7 grams) |
| Salt | Enhances flavor, controls fermentation | 1 1/2 teaspoons (9 grams) |
| Whole Wheat Flour | Adds flavor, enhances nutrition | Up to 1 cup (120 grams) optional |
| Sugar/Honey | Tenderizes, boosts yeast activity | 1 tablespoon (15 grams) optional |
| Olive Oil/Butter | Enriches texture and flavor | 2 tablespoons (28 grams) optional |
“Start with quality ingredients to let your Emile Henry bread baker work its magic for true artisan loaves.”
Ingredient Preparation Steps
- Weigh Ingredients Accurately
Use a digital kitchen scale for flour, water, and salt to guarantee correct hydration and structure.
- Sift or Aerate Flour
Remove lumps and aerate flour for better mixing and gluten development.
- Warm Water Gently
For yeast activation, ensure water temperature is around 100°F (38°C). Too hot or too cold water can hinder a proper rise.
- Mix Salt and Yeast Separately
Avoid direct contact between yeast and salt initially, as salt can inhibit yeast activity.
- Use Room Temperature Ingredients
Even temperatures help dough ferment evenly, crucial for the perfect loaf in your Emile Henry bread baker.
Every batch we bake starts with these carefully chosen, properly handled ingredients to maximize the benefits of Emile Henry’s signature ceramic performance.
Basic Emile Henry Bread Recipe
We create this basic yet artisan-style bread using our Emile Henry bread baker for incredible crust and flavor. This recipe works perfectly for everyday loaves or as a base for creative add-ins.
Ingredients
- 3 ½ cups bread flour, plus extra for dusting
- 1 ½ teaspoons fine sea salt
- 1 teaspoon active dry yeast
- 1 ¼ cups filtered water, lukewarm (about 105°F to 110°F)
- 1 tablespoon olive oil (optional, for a softer crumb)
- Extra flour or cornmeal for dusting the Emile Henry baker
Tip: For best results, weigh your flour and water for accuracy. See our measurement table below.
| Ingredient | Metric Weight |
|---|---|
| Bread Flour | 455 g |
| Water | 295 g |
Directions
- Prepare Dough
- In a large mixing bowl stir together the bread flour, salt, and active dry yeast.
- Pour in the lukewarm filtered water and optionally olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Knead
- Transfer dough to a floured surface. Knead by hand for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
- Alternatively knead in a stand mixer with a dough hook on medium speed for 6 minutes.
- First Rise
- Place dough in a clean, oiled bowl. Cover with a damp towel or plastic wrap.
- Let rise in a warm spot until doubled in size, usually 1 to 1 ½ hours.
- Shape
- Gently punch down the dough. Transfer to a lightly floured surface.
- Shape into a round or oval loaf to fit your Emile Henry bread baker.
- Place shaped dough seam side down onto parchment or directly into the lightly floured or cornmeal-dusted baker base.
- Second Rise
- Cover the baker with its lid or a towel. Let dough rise again for 30-45 minutes until nearly doubled and puffy.
- Preheat and Score
- While the bread rises, preheat the oven to 475°F.
- Score the top of the loaf with a sharp knife or lame for an artisan look and controlled expansion.
- Bake
- Place the Emile Henry bread baker in the oven with the lid on.
- Bake for 30 minutes. Remove lid and bake 10-15 minutes more for a golden, crackling crust.
- Cool
- Remove bread carefully from the baker. Cool on a wire rack for at least 30 minutes before slicing for best texture and flavor.
Variations on Emile Henry Bread Recipes
Exploring Emile Henry bread recipes opens up endless possibilities. By adapting our basic recipe, we can craft loaves that highlight a range of flavors and textures.
Whole Wheat Emile Henry Bread
For a wholesome experience, we swap part or all of the bread flour for whole wheat flour. This delivers hearty flavor with a slightly dense crumb and a deep, nutty aroma. We recommend using the Emile Henry Bread Cloche for a rustic crust.
Ingredients:
- 2 cups bread flour
- 2 cups whole wheat flour
- 1 ½ cups warm filtered water (110°F)
- 2 teaspoons active dry yeast
- 2 teaspoons fine sea salt
- 1 tablespoon honey or maple syrup
- 2 tablespoons olive oil
Instructions:
- In a large bowl, whisk whole wheat flour and bread flour together.
- Dissolve active dry yeast in warm water. Stir in honey or maple syrup until dissolved.
- Add yeast mixture and olive oil to the flour blend.
- Mix with a dough whisk or by hand until shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a lightly oiled bowl until doubled, about 1½ to 2 hours.
- Preheat the Emile Henry Bread Cloche at 450°F for 20 minutes.
- Shape dough into a ball, dust with flour, and place in the preheated cloche.
- Score the top. Bake with lid for 30 minutes, then without lid for 15 minutes.
- Cool completely before slicing for best texture.
Italian Herb Emile Henry Bread
We infuse this Emile Henry bread recipe with classic Italian flavors using dried herbs and aromatic garlic. The Emile Henry Loaf Baker brings out a golden, crisp crust and airy crumb.
Ingredients:
- 4 cups bread flour
- 1 ½ cups warm filtered water
- 2 teaspoons active dry yeast
- 2 teaspoons fine sea salt
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herb blend (oregano, basil, thyme, rosemary)
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese (optional)
Instructions:
- In a bowl, combine flour, salt, Italian herbs, and Parmesan.
- In a separate container, dissolve yeast in warm water, then add olive oil.
- Pour wet ingredients into dry, mix until dough comes together.
- Knead in minced garlic until incorporated.
- Let dough rise, covered, until doubled, about 1½ to 2 hours.
- Grease the Emile Henry Loaf Baker, shape dough to fit, and place inside.
- Slash the loaf and bake with lid at 425°F for 35 minutes.
- Remove lid and bake another 10 minutes for a crisp crust.
- Cool on a wire rack before slicing.
Seeded Multigrain Emile Henry Bread
Our seeded multigrain Emile Henry bread features a medley of grains and seeds for a hearty bite with rich flavor and impressive nutrition. The signature ceramic baker ensures even baking and a perfectly crunchy crust.
Ingredients:
- 3 cups bread flour
- 1 cup whole wheat flour
- 1 cup multigrain hot cereal (uncooked)
- 1 ½ cups warm filtered water
- 2 teaspoons active dry yeast
- 2 teaspoons fine sea salt
- 2 tablespoons honey or maple syrup
- ½ cup mixed seeds (sunflower, pumpkin, sesame, flax, poppy)
- 2 tablespoons rolled oats (for topping)
Instructions:
- Combine flour, multigrain cereal, salt, and mixed seeds in a large bowl.
- Dissolve yeast in warm water, stir in honey or maple syrup.
- Mix wet and dry ingredients until well blended.
- Knead for 8-10 minutes until the dough is springy.
- Cover and proof until nearly doubled, about 90 minutes.
- Preheat Emile Henry Bread Baker to 450°F.
- Form dough into a loaf, sprinkle with oats, and press lightly.
- Transfer to the preheated baker, cover, and bake 30 minutes.
- Remove lid, bake another 15 minutes until golden and crusty.
- Let cool before slicing so the seeds set properly.
Nutritional Benefits Table:
| Bread Variation | Whole Grains | Seeds & Herbs | Fiber-Rich | Distinctive Flavor |
|---|---|---|---|---|
| Whole Wheat | Yes | No | High | Nutty |
| Italian Herb | No | Yes | Moderate | Herbaceous, Savory |
| Seeded Multigrain | Yes | Yes | Very High | Earthy, Crunchy |
By experimenting with these Emile Henry bread recipes, we can savor artisan-quality loaves bursting with character and nutrition at home.
Make-Ahead Tips and Storage
Making bread ahead of time helps us manage busy schedules while still enjoying fresh artisan loaves from our favorite Emile Henry bread bakers. These tips and tricks guarantee optimal texture, flavor, and freshness while maximizing convenience.
Make-Ahead Dough Preparation
- Refrigerate Dough Overnight:
After the initial mix and brief knead, we cover the dough and let it rise in the refrigerator overnight. The cold ferment develops deep flavor and ensures yeast activity is steady and controlled.
- Freeze Unbaked Dough:
For future baking, we shape the dough after the first rise, wrap it tightly in plastic wrap, and freeze. To use, we thaw the dough in the refrigerator overnight, then let it come to room temperature and rise before baking in the Emile Henry bread baker.
Storing Freshly Baked Bread
To keep our loaves at their best, we use these bread storage strategies:
- Short-Term (1-2 Days):
We wrap the cooled bread in a clean linen or cotton towel and store it at room temperature. This maintains a crisp crust and tender crumb.
- Medium-Term (Up to 5 Days):
For longer freshness, we place the bread in a paper bag or a bread box that allows limited airflow. Avoid plastic, which softens the crust and encourages mold.
- Long-Term Storage:
To keep bread for weeks, we slice the loaf and freeze slices in an airtight freezer bag. Toasting from frozen restores excellent texture and flavor.
Bread Storage Comparison Table
| Storage Method | Duration | Best For | Pro Tip |
|---|---|---|---|
| Linen/Cotton Towel | 1-2 days | Crusty artisan loaves | Store cut side down for moisture retention |
| Paper Bag/Bread Box | Up to 5 days | Semi-daily consumption | Place loaf cut-side down for best freshness and crust texture |
| Freezer (Sliced Loaf) | Up to 1 month | Long-term, meal prep | Slice before freezing so we can grab a piece as needed |
Reheating and Serving Tips
- Revive Stale Bread:
Lightly spritz slices with water and warm in a 325°F oven for 5-7 minutes. The Emile Henry baker helps regain a crackling crust and soft interior.
- Avoid Refrigeration:
We never refrigerate bread, as it accelerates staling due to starch retrogradation.
“Proper storage keeps our Emile Henry bread recipes tasting bakery-fresh—flavorful, moist, and perfectly textured, even days after baking.”
Pro Storage Hacks
- Always cool bread completely on a wire rack before storing to prevent residual steam from making it soggy.
- If the crust softens, we pop the loaf back in a hot oven for a few minutes using the same Emile Henry pan to help restore its crisp exterior.
Serving Suggestions
Freshly baked Emile Henry bread shines when served in creative and delicious ways. Whether we are entertaining guests or enjoying a quiet morning, our artisan loaves deserve a place of honor on the table. Here are our favorite ways to elevate every slice:
Classic Pairings
- Serve thick slices warm with cultured butter and flaky sea salt.
- Pair a rustic country loaf with extra-virgin olive oil, balsamic vinegar, and herbes de Provence.
- Enjoy toasted sourdough with whipped ricotta, honey, and a drizzle of local olive oil.
Sandwich Inspiration
| Bread Type | Filling Ideas | Best Occasion |
|---|---|---|
| Emile Henry Sourdough | Prosciutto, arugula, roasted peppers, pesto | Lunch, picnic |
| Whole Wheat Loaf | Turkey, swiss, sprouts, smashed avocado | Healthy weekday meal |
| Seeded Multigrain | Hummus, feta, cucumber, sun-dried tomatoes | Light Mediterranean bite |
Brunch & Breakfast
“A crisp, warm slice of Emile Henry bread is the ultimate breakfast canvas.”
- Top with smashed avocado and a sprinkle of chili flakes for a modern classic.
- Create French toast with slightly stale slices and finish with maple syrup and berries.
- Serve alongside soft boiled eggs and fresh fruit for a European brunch spread.
Entertaining & Sharing
- Present a bread board: Arrange slices of Emile Henry bread with a selection of cheeses, charcuterie, fresh fruit, preserves, and spreads.
- Offer mini open-faced tartines as appetizers, each topped with whipped goat cheese, slow-roasted tomatoes, and a sprig of thyme.
- Use as a base for crostini with roasted garlic, tapenade, or smoked salmon.
Soup, Salad & Sides
- Float toasted cubes of Emile Henry boule on top of French onion soup for a decadent finish.
- Offer thick wedges to mop up rich stews, chowders, or hearty chili.
- Serve warm slices with crisp Caesar salad or tossed greens for a balanced meal.
Specialty Uses
- Turn day-old slices into garlic bread, brushed with olive oil, garlic, and parsley, then toasted until golden.
- Make a panzanella salad with diced, toasted bread, ripe tomatoes, cucumber, and vinaigrette.
- Dry in low heat and grind for fresh bread crumbs to finish pasta or casseroles.
Storage & Serving Tips
| Method | Advantage | Tips |
|---|---|---|
| Serve Warm | Enhances aroma and texture | Wrap in linen and warm gently before serving |
| Slice as Needed | Maintains moisture and crust | Use a serrated bread knife for best results |
| Refresh in Oven | Restores crunch to crust | Bake at 350°F for 5-10 min, then serve promptly |
By exploring these serving suggestions, we give our Emile Henry bread recipes the spotlight they deserve and transform everyday meals into memorable moments.
Conclusion
Baking bread with Emile Henry bread bakers opens up endless possibilities for creativity and enjoyment in our kitchens. With the right tools and a few quality ingredients we can craft loaves that impress our families and guests alike.
Let’s keep experimenting with flavors and techniques to make every bake better than the last. Whether we’re preparing a rustic sourdough or a hearty multigrain loaf the Emile Henry experience helps us savor each moment and every slice.