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Emile Henry - Grand Cru Artisan Loaf Baker

(1 review) Write a Review
SKU: HNE-91345501
Brand: Emile Henry
SKU: HNE-91345501
Brand: Emile Henry
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$153.99
Was: $199.00

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Emile Henry - Grand Cru Artisan Loaf Baker Description

The pleasure of kneading, shaping and baking your bread has never been more popular. Our Artisan Bread Bakerallows you to bake all kinds of generous home-made bread loaves (up to 2kg)––just like those hand-crafted by artisan!

Simply use white flour to bake a classic sourdough bread, or mix flour types (spelled, rye, chestnut…) to bake rustic, authentic loaves; explore different textures and flavours.

Made from our innovative ceramic, the Artisan Bread Baker helps create baking conditions identical to a traditional bread oven. It ensures your bread has the required level of humidity while baking to get a perfect, golden, crispy crust with a light and airy inside. It’s that simple.

Indeed, the toughest part of it all is to resist the urge to eat all of your warm loaf when taking it out of the oven!

The crisscrossed ridges in the base help prevent the dough from sticking, and the openings on both ends of the lid make it easy to manipulate. Lastly, placed upside down, the lid fits inside the base for compact storage, unless you prefer to display your beautiful baker in your kitchen at all time...

FEATURES & Care
  • Length / Diameter - 34 cm
  • Width - 22 cm
  • Height - 15 cm
  • Inner length / Diameter - 31 cm
  • Inner width - 19,5 cm
  • Inner height - 14 cm
  • Capacity - 2 L
  • Weight - 2.7 Kg
  • Maximum temperature - 270 °C
  • Minimum temperature - -20 °C
  • Safe For: Oven / Microwave / Freezer / Dishwasher

 

Product Specifications
Brand Emile Henry
Color Grand Cru
Type Bread Baking
Material Stoneware
Country of Origin France
Reviews
  • 5

    Reviewed by Jennifer Smith on 2024 Mar 12th

    Emile Henry bread pan - Perfect. But don’t get upset when it “seasons” and never looks brand new again. This is normal. I love It for my oval loaves. Bakes perfectly. Never sticks. No issues w Kirkland Parchment paper (rated to 425F)- but I bake at 500Fx 20min then 450F x20 min w lid off (sourdough)