Baguette Baker

Emile Henry USA Verified independent store

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Ceramic Baguette Baker Discover the pleasure of baking your own baguettes- crusty, golden, and full of flavor. The Emile Henry ceramic baguette baker brings the French boulangerie home, turning your oven into a true bread oven and giving you the thin, shatter-crisp crust that makes a baguette unmistakably French. Made in France since 1850, it's as simple as it is authentic: shape your dough, cover with the lid, and bake. Why it bakes a better baguette The magic is in the ceramic. Fired from refractory clay, the baker recreates the conditions of a traditional bread oven, while the lid holds the dough in exactly the right level of humidity as it bakes. The vents in the lid let carbon dioxide escape during baking, drying the surface just enough to build the thin, crackling crust that a soft home-oven loaf can never quite achieve. The result: an airy, tender interior wrapped in a crust with real snap. Features Bakery-crisp crust- the vented lid releases carbon dioxide as the loaf bakes, creating the delicate, crackling crust so special to French baguettes. Just-right humidity- the covered ceramic traps and balances moisture, so your baguettes bake evenly and finish crisp, not dry. Ribbed non-stick base- shaped channels cradle the dough and keep it from sticking, so each loaf releases cleanly and holds its long, classic form. Effortless to use- simply place the dough in the channels, cover with the lid, and put the mold in the oven. No baker's experience required. Plain or seeded- perfect for the French classic and any long, crusty loaf; holds a 3-cup flour recipe. Easy to clean- the glazed exterior is dishwasher safe and, like all Emile Henry ceramics, made to last for years. Recipe book included- tested baguette recipes and tips to get you a beautiful loaf the first time. Made in France- crafted in Burgundy from Emile Henry's signature HR® clay. How it works Prepare and shape your dough into long loaves, following the included recipes or your own. Place the shaped dough into the ribbed channels and cover with the lid. Bake, removing the lid near the end if you'd like a deeper golden crust. View Emile Henry's Bread 101 Click here to download our Bread Baking Recipe Booklet Show more