Ceramic Pullman / Long Loaf Baker Bake artisan-style, crusty, golden loaves at home with this long covered baker. Emile Henry's specially designed covered pan turns your oven into a true bread oven, giving you bakery-worthy loaves with crisp, golden crusts and chewy, airy interiors. Made in France since 1850, it's a long-format ceramic bread baker built for sandwich loaves, pain de mie, and rustic long breads alike. Why it bakes a better loaf Great bread is made by steam. The domed lid and refractory ceramic walls trap the moisture rising from your dough and hold it as steam through the bake, then release it as the loaf finishes- building a dry, crackling exterior around a tender, open crumb. It's the closest thing to a stone hearth you can keep on your counter, in a shape made for long loaves. The ceramic alternative to a cast iron Dutch oven Most artisan bread recipes tell you to bake in a heavy Dutch oven. The Emile Henry Pullman/Long Loaf Bread Baker does everything that a cast iron pot does for bread, and improves on it. There's no seasoning to maintain and no bare iron to rust. The glazed ceramic is naturally non-reactive, so it never reacts with tangy sourdough or a wet, acidic dough. It's much lighter to lift in and out of a hot oven, the surface releases cleanly, and when you're done it goes straight in the dishwasher. Features Crisp, golden crust- the domed lid and ceramic walls trap steam to create a dry, crackling exterior with real snap. Chewy, airy interior- balanced humidity bakes the crumb light and open, the way an artisan loaf should be. Ridged non-stick base- the ridged bottom keeps dough from sticking, so each loaf releases cleanly. Easy-lift handles- handles on the lid make it simple to remove, even with oven mitts on. Compact storage- the base nests neatly inside the lid, so it tucks away in less space. Easy to clean- dishwasher safe; for the unglazed area, simply use dishwashing liquid, water, and a sponge, then rinse well and air dry. Made in France- crafted in Burgundy from Emile Henry's signature refractory clay, built to last for years. How it works Prepare and shape your dough into a long loaf, following your favorite recipe. Place the dough in the ridged base and cover with the domed 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
