Emile Henry Epi Bread Wheat Stalk Baguette Baker | Linen 2 loaves Linen

Name: Emile Henry Epi Bread Wheat Stalk Baguette Baker | Linen 2 loaves Linen
Brand: Emile Henry
SKU: 3289315055173
Price: 239.10 EUR
Availability: InStock

Brand:Emile Henry

2/5

€
239.10

Traditionally, Pain d’Epi is made from a classic french bread recipe. Elegant and delicious - basically, it is a baguette that is cut in a way that resembles a wheat stalk. Since 1850, Emile Henry has produced in France a large range of high quality ceramic cooking utensils. With a 10 year guarantee, our products are made from natural materials and have been designed and manufactured in France, in Southern Burgundy. Controlled production, without waste, is part of our daily commitment: the CO2 expelled from our workshops is particularly low thanks to our modern firing techniques that require less energy. The waste in general is recycled and the water used in production is filtered and used again in the production process. Our dishes have always been produced in France, in Marcigny in the south of Burgundy: it is a tradition and savoir-faire which has been handed down from generation to generation. Each worker prepares his moulds, produces his dishes and signs each one with his initials. We are proud of this responsibility entrusted to each of our workers, which is a pledge of quality for all our production. Our Epi Bread Baker allows you to bake two wheat stalk loaves with ease. The cavities make it easy to shape the dough and the innovative refractory ceramic and domed lid create the right level of humidity during baking to get a perfect loaf. All Emile Henry products are made in France and offer a ten year guarantee. Discover the pleasure of baking your own epi bread, crusty and full of flavour.

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EAN: 3289315055173

Categories Home & Kitchen, Kitchen & Dining, Bakeware, Bread & Loaf Pans, French Bread & Baguette Pans,

EASY TO CLEAN. Dishwasher Safe, easily cleaned with soap or water. 10 YEAR GUARANTEE against manufacturing defects when used in a household environment. RELEASES bread easily and will not chip, crack, craze or absorb odors or flavors. DESIGNED for shaping, proofing and baking in one vessel. Makest two wheat stalk loaves at once. CREATES petite wheat stalk baguette loaves with crispy crust and airy interiors. MADE IN FRANCE. Made of all natural materials and manufactured using Emile Henry's proprietary Flame technology.

color	Linen
Country of Origin	France
Customer Reviews	2.9 2.9 out of 5 stars 4 ratings 2.9 out of 5 stars
Item model number	505517
Item Weight	8.36 pounds
Manufacturer	Emile Henry
Package Dimensions	16.73 x 9.69 x 4.92 inches

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Scritto da: Momo

Crispy but not pointy

Normally to make Pain d’Epi, I would form a baguette shape out of dough on parchment paper, let it rise for 20-30 minutes, then use oblique cuts and pull the cuts to each alternating sides to make the wheat stalk shapes, then transfer it to a pre- heated pizza stone, where I would also have a pan heating in the oven to which I would add water to steam the bread for its initial oven rise. Instead, using this Emile Henri mold, I form the dough into one skinny 36” or so long strand, snake it into the mold, which has been lightly oiled and floured, cover it and wait 45 minutes, then put the covered mold into the oven at 475’ for 30 minutes, where it self steams, then remove the lid for 5 minutes to brown the top. While a few steps are saved, the nicest part of using the mold is the beautiful texture of the bread from self steaming. The downside is, it takes a bit longer, and you don’t get crispy pointy edges like you do with the traditional method- instead you get an Epi shape to the loaf, but all the edges are rounded. But it’s still crisp, and very crunchy, and like regular Epi, you can just tear off a serving sized piece. So, it’s a trade-off. Another negative is, now you’ll need to clean the pan, which is a very tiny bit fussier than a flat stone, and you’ll need to store the pan, which is quite large. It’s a slightly more convenient way to make the bread, though not an exact replica. I should mention that you could still cut the rope of dough into 3” pieces, with an angled cut, and overlap the pieces to form each “leaf” segment before placing the dough in the mold, and potentially attain a more pointy surface, though I didn’t quite master that one yet. Overall though, it’s an acceptable loaf, and it’s fun to use, though it’s potentially a trick you could tire of. Since my first review, I tried cutting the long snake of dough into 3” angled pieces, and placed them into the bread form with the angled side facing out. Shown in the second photo, it’s a slightly better result but still didn’t duplicate the nuances of the traditional method.

Scritto da: jjnbos

First one arrived broken. So did the second. Third time unbroken, but doesn't really work.

I thought that this is going to be fun, but Amazon needs to put a lot, lot, lot more bubble wrap in the box. Third time I ordered from Emile Henry directly and it arrived intact. I used it a few times, and even if you go to the trouble of cutting the dough and flipping and fiddling with it, does not look like a wheat stalk; it makes what looks like a group of rolls. Haven’t used it in months. Clearly not a good use of money. However the Emile Henry 3 mini baguette pan is wonderful!

Scritto da: Mickeba

Can’t review

I can’t review the product because it was broken into 100s of pieces