Bread Loaf Baker

Ceramic Bread Loaf Baker Bake perfect slicing bread at home- golden outside, soft and tender within. The Emile Henry ceramic bread loaf baker turns your oven into a true bread oven, giving you an even, handsome loaf ideal for sandwiches, morning toast, and everyday baking. Made in France since 1850, it's the classic loaf shape in refractory ceramic, built for beautiful results whether you're a first-time or seasoned baker. Why it bakes a better loaf Great bread is made by steam. Fired from refractory Burgundy clay with the same properties as a traditional bread oven, the covered baker traps the moisture rising from your dough and holds it as steam through the bake- then lets it evaporate so the crust sets golden and even while the crumb stays soft and light. The loaf shape and lid give you a consistent rise and a clean, sliceable form, sandwich after sandwich. 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 Bread Loaf 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 Even, golden crust- the covered ceramic balances humidity for a crust that bakes evenly all the way around, never dry. Soft, tender crumb- steady steam keeps the interior light and moist, ideal for slicing. Perfect sandwich shape- the classic loaf form gives you uniform slices for sandwiches, toast, and French toast. Non-stick base- grease and flour the base and your loaf releases cleanly, holding its shape. Effortless to use- shape the dough, place it in the baker, cover, and bake; holds a 3–3¼ cup flour recipe. Easy to clean- the glazed exterior is dishwasher safe and, like all Emile Henry ceramics, built to last for years. Recipe book included- tested recipes and tips, from basic slicing bread to cinnamon swirl, to get you a beautiful loaf the first time. Made in France- crafted in Burgundy from Emile Henry's signature refractory clay. How it works Prepare and shape your dough into an oblong loaf, following the included recipes or your own. Grease and lightly flour the base, place the dough, and cover with the lid. Bake, removing the lid near the end if you'd like a darker, crisper crust. View Emile Henry's Bread 101  Click here to download our Bread Baking Recipe Booklet