Emile Henry Italian Bread Baker

Ingredients To Make Onion Loaf Bread

These should be ingredients you have on hand.

• Bread Flour you want bread flour as that has a higher protein count which makes the bread chewier
• Instant Yeast I only use Red Star Platinum Instant Yeast

You can use fresh onions BUT you need to do a couple of things first:

Its Time To Shape Up Your Bread Loaf That Is

The Smell Of Warm Fresh Bakery

Baking this bread is so easy and oh folks the smells that will come from your oven are incredible!

After a 40 minute covered bake and a 15-20 minute bake without the cover , the baker is removed from the oven and the bread is turned out onto a cooling rack.

The biggest thing I recommend when making bread is to test the internal temperature. Just like when you make chicken or beef, bread has a doneness temperature too 200F. I use this thermometer.

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Emile Henry Italian Loaf Baker Glazed

Along with the rising popularity of the no-knead bread baking technique, our oblong cloche has become one of our most popular models. Emile Henry has now joined the fun.

High hydration doughs, such as no-knead dough, tend to flatten out during baking. However, the sides of this baker shore up the dough, forcing an upward rise and consequently a better shape. Youll also have a loaf shape more suitable for sandwiches and toasting.

The moist dough within the Emile Henry baker creates the steam needed to produce a delicious bread with a crackly, golden crust and a more open crumb. It completely eliminates the need to spritz your bread, pour water in a hot skillet or any such thing to get the nice crust you are after. The natural clay baking dish and domed lid will simulate a hearth oven in your kitchen.

Breadtopia recommends the Oblong Rattan proofing basket to use with this oblong cloche.

• 15¼ x 6½ x 6
• Accommodates up to a 2 pound loaf
• Made in France of Burgundy clay
• Dishwasher safe
• Oven safe to 500ºF

Emile Henrys ceramic bakeware has been made in Marcigny, France since 1850. The natural high-fired, burgundy clay is unmatched in heat conduction and retention. Emile Henrys Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware for everyday use.

The Emile Henry Bread Box

When I tell you that this breadbox is a must-have, believe me! Its absolutely GORGEOUS! Plus, just like the rest of the products, it really works!

Their breadbox creates an environment that balances humidity, needed for a soft interior, and provides the air circulation needed to maintain a crusty crust.

It is designed large enough to allow for air circulation, yet it is small enough to fit neatly on a countertop. And since the interior is unglazed, that helps to absorb moisture.

Also, the wooden lid, smooth on the top, is grooved on the cutting side for collecting crumbs when slicing bread.

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Ways To Use Onion Loaf Bread

• Sandwiches elevate your ham & cheese or turkey & swiss!
• Dinner this is amazing served warm with butter with pot roast, pasta, and chicken!
• Mini Pizza slices Slice, cover with sauce, cheese, and toppings and bake at 400F for 10-15 minutes or until the cheese is bubbly!
• Croutons Cube up the bread, toss the cubes with 3 tablespoon olive oil, 2 tablespoon melted butter, 1 teaspoon each of garlic powder, oregano, and basil plus 1/2 teaspoon each of kosher salt and pepper. Bake in a preheated 375F oven for 15-20 minutes tossing halfway through.

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Emile Henry Italian Loaf Baker

Artisan Wheat Blend Slicing Loaf

When you want a large crusty loaf of bread for slicing, what do you do? Rush out to the grocery store? Call a local bakery to ask them to hold a loaf for you? Might you consider making your own? This savory Artisan Wheat Blend Slicing Loaf incorporates some whole wheat for flavor. It is easy to make because it requires minimal kneading. Use the amount of yeast as listed to have a loaf ready in 4 hours. Or less yeast and a longer fermentation to make a more flavorful, artisan-style loaf.

You mix this dough by hand . The soft dough comes together quickly. As it rises, the dough develops its structure.

This is week three in my celebration of National Flour Month, a period when I want to encourage you to learn to make quality bread at home. My friends at Emile Henry are helping me spread the word with a month of product giveaways on Instagram.

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How To Use A Dutch Oven For No

While I think everyone needs the Emile Henry Italian Loaf Baker you may not have oneyet you may be curious how to make this in a Dutch oven.

You need 2 things:

When the dough has finished proofing, youll still need to gently shape the dough into a tight ball.

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How Do You Store Your Bread

Your belly *smile*

For the longest time, I stored my freshly baked bread in a paper bag or wrapped tightly in plastic wrap followed by a plastic bag.

However, when I saw the Emile Henry Bread Box I was smitten.

Not only is it gorgeous, but its also THE PERFECT item to store your bread in.

Thats it! No wrapping or anything. It truly does keep your bread fresh

Learning About Wheat Flour

Since I am writing about yeast bread in honor of National Flour Month, let me share information about wheat that I find helpful. I call this thinking like a baker. Certain proteins in flour, when moistened, turn into the elastic and stretchy substance called gluten. Because the strands of gluten trap air and gasses released from dough as it ferments, the dough rises. Gluten gives bread its chew. You need a lower protein flour for making tender cakes and a higher protein flour for making chewy bagels. This is the general idea.

You can see a chart on the protein content and uses for various types of flours here.

Millers purchase wheat berries to grind into flour. They create specifications, which they share with the farmers who grow the wheat. Specifications indicate requirements for the type of flour being made. Cake flour for example, is made from soft spring wheat, which has a lower protein content that hard winter wheat. Bread flour is usually made from hard red winter wheat, which has a higher protein content.

Each brand and type of flour performs differently. Locally grown and milled wheat from New England might produce very different loaves of bread from those made using a national brand. Different brands of all-purpose flour, for example, may have more protein. Each one with absorb more water. And each type of flour will behave differently too.

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Emile Henry Oven Ceramic Bakeware And Tableware

Emile Henry’s Oven Ceramic bakeware and tableware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry’s Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use.

Resistance Against Mechanical Shocks: During everyday use, there are many opportunities to bang a dish or a set of plates. Particularly resistant to shocks, our ceramic is even used in restaurants!

Resistance Against Temperature Changes: A dish or stewpot should be able to withstand wide variations in temperature. Our ceramics allow our products to be taken directly from the freezer to the hot oven .

Resistance Against Fading Colors: Heat, the dishwasher or sharp instruments will all have an aging effect on a product. Our glazes are particularly resistant to the dishwasher and the most aggressive of detergents.

Preheat Vs Cold Pan Is There A Difference

As I said, I noticed a very slight difference. I would say that most folks wouldnt notice but since I bake bread daily Im a more tuned in if you will.

What I noticed is that when you use a preheated Dutch oven , you will get a super hard crust on the outside.

When you use a cold pan , the crust will still be hard but not rock solid. Now, it will crisp up more as it cools down. Itll still be crusty bread but not super crispy/crunchy like the preheated pan would be.

Honestly, I think from now on Ill use the cold pot method as it removes the risk of getting burned.

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Emile Henry Burgundy Italian Bread Baker

• Burgundy clay provides gentle, even heat to coax out the natural flavors of food
• Highly resistant to thermal shock, Emile Henry cookware moves directly from freezer to oven
• Attractive, scratch-resistant glazes are lead and cadmium free, and provide an ultra-smooth, virtually nonstick cooking surface
• A high firing temperature results in incredibly durable cookware that resists chipping
• Vents in the base and lid to help dough to rise and create a crispy crust
• Interior ridges prevent bread from sticking to bottom of baker
• Retains quality of color even with use in oven, microwave, freezer and dishwasher
• Base fits neatly into lid for compact storage
• Side handles on lid make it easy to remove

• Dimensions: 13.4″ L x 5.3″ W x 5.5″ H
• Capacity: 2.4 qt.

• Oven safe to 500°F. Not intended for stovetop use

Proofing And Baking The Dough

There are several ways to proof this dough before baking. Because this dough is soft, it needs to be proofed in a way that preserves its shape. You can proof and bake it in an Emile Henry Italian Loaf Baker. You can proof and bake it in a large loaf pan. Or you can proof the formed dough in a banneton. This is a willow or plastic basket designed for this purpose.

Place the loaf in the banneton and dust it lightly with flour. Cover loosely with plastic and let it proof or rise a second time until nearly doubled in volume.

When the dough has proofed and is ready to bake, invert it onto a wide strip of parchment paper. You will use this as a sling to transfer the dough into the heated bread mold.

People who use Emile Henry covered bakeware, Dutch ovens, covered baking cloches or other covered oven bakeware wonder whether these devices need to be preheated. The answer is no with some reservations. A preheated mold will encourage your dough to rise quickly and burst open on top achieving the grigne or crested score typical of well-crafted artisan bread. It resembles a crack in the earth.

Whichever method you use, you must score the dough or cut a seam into its surface. Here I use a razor blade mounted in a handle designed for scoring bread. Be sure to score the loaf right before baking the bread.

Here is the finished loaf with its craggy surface, a rich burnished color and the attractive crack that opened up during baking.

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