Emile Henry Baguette Baker | Burgundy

I used to make bread a LOT, but had gotten away from it in recent years. We made a few loaves earlier this year with great success. We decided to give a home-made food gift to our friends for Christmas that would include baguettes. However, I had not made any of these in a long time, and no longer had my baguette pans. We bought 2 different styles on Amazon which you can see in the photo. Upon unboxing, I was impressed with the packing. Frankly, I don't see any why it could have been damaged in shipping. Once out of the numerous boxes I was impressed with the quality and feel. We have mostly Le Creuset cookware and this fits right in. But how does it function. First, we tried the recipe in the book for regular baguettes. They were beautiful to see, moderately edible, and perhaps could have been used by the local sheriff's office for batons. But, I was not discouraged. Next, I tried the Julia Child recipe using my Kitchenaid and King Arthur Bread Flour instead of the all purpose the recipe called for. The results were great! I split the recipe between both pans. The only issue is the loaves were a bit large. We ate that. It was a test after all for our gifts. So today, I made another batch with the same recipe with 3 loaves each in both pans. They all came out great, but I like the finish on the baguettes from the Emile Henry pan best. One more note: The pan changes color when it's hot! You "might" be able to make it out in the photo. The top had cooled off while the bread was finishing after the initial bake, but I didn't take the photo immediately after removing the bottom from the oven. So, it had cooled some. When cool, it is a deep, bright red. When hot, it is more of aa maroon. Doesn't bother me at all, just was a surprise.

This thing makes baguettes a snap. Cannot recommend more highly. Google the baguette recipe that uses a bit of honey from Taste of Artisan for a can’t miss experience.

Baguettes are so much fun to bake. Reminds me of play doe for adults. I love learning how to do them and this pan makes clean up easy. There is a booklet included that gives a great recipe to try. This pan makes the, even the messy mistakes, look good. Glad I got it.

Emile Henry is a famous well know brand that makes wonderful products that work. In this case it’s not the product, but the shipper. Twice I ordered, and twice it arrived shattered. Packaging for this type of dish was HORRIBLE. The box inside was not padded, and allowed to move around in the larger shipping box. Furthermore, you could hear the “ceramic” shattered pieces when you moved the box. Why would you deliver this, TWICE??? Why was it not labeled FRAGILE???

I have been using the baguette baker for a long time now and it works beautifully, producing crispy loaves each time, and WITHOUT the sticky-ness problem that others have reported. I think the difference is that I have adapted Mark Bittman's (NYTimes) "no knead" recipe, as follows: 3 C flour (I use half unbleached all-purpose flour and half bread flour), 1/2 tsp instant yeast, 1 1/2 tsp salt, 1 1/2 C water, tepid. In a large bowl combine flour/yeast/salt, stir, add water and stir. Dough will be sticky. Cover bowl tightly. Let dough rest 14-16 hours (I do it overnight) at room temp (about 70). Liberally flour a large cutting board, place dough on it, sprinkle with a little more flour, fold it over on itself once or twice. Divide it in 3 equal pieces. Roll/twist each piece into a baguette shape. Cover loosely and let rise for about 2 hours. 30 minutes BEFORE dough is ready, put empty baguette pan (covered) on center rack in the oven and heat oven to 450 degrees. After 30 mins., very lightly sprinkle some flour in the pan, then add baguettes. It may look messy but that's OK. Cover with lid and bake for about 25 mins. at 450, then remove lid and bake another 12 mins. or until beautifully browned. Cool on a rack. At this point I don't even need to sprinkle flour in the pan anymore. They won't stick, and clean-up is a breeze! I guess it's the preheating the pan in the oven that makes the difference.

This baguette baker makes beautiful, crispy loaves with soft insides. It’s a wonderful piece of bakeware, but a couple of small issues keep it from being perfect. 🔹 Performance & Quality Made from high-resistance ceramic, it distributes heat evenly for bakery-style results at home (page 2 – “High Resistance Oven Ceramic” feature). The loaves come out with golden crusts and tender centers, and the vented lid keeps humidity balanced for proper texture (page 2 – product description highlights). 🔹 Convenience & Limitations While the results are excellent, it is heavy and requires careful handling (page 4 – customer reviews mentioning breakage concerns). It also only bakes three medium baguettes at a time, which might be limiting for larger households. ✅ Pros: Produces bakery-quality baguettes at home Even heat distribution with high-resistance ceramic Attractive design and sturdy build Vented lid helps balance moisture Made in France from natural materials ❌ Cons: Heavy and fragile if mishandled Limited capacity (3 baguettes at once) Pricey compared to simpler alternatives Overall: A high-quality baguette baker that delivers excellent results and looks beautiful in the kitchen. Worth the investment if you love fresh bread, though its weight and size may be drawbacks for some users.

Good value. Amazing for baguettes. Easy to use. Comes with access to great bread recipes.

Great product I have. Couple others in this line and they bake great sourdough.

I absolutely love this little Baguette maker! It makes really nice baguettes, and so easy. I am only just starting to get into bread making. We love baguettes, so I started with that. It is a learn as you go process, thats just part of it. First batch, I followed the incl book's recipe and instructions, and turned out so-so. Hard and dense. Then, I kinda used the measurments from a bread baking-book , but applied the same procedure. Worked out great! Then, there were a couple of not-so good ones and a couple of really good ones. Twice, my loafs got stuck to the pan, so much so, that I had rip the bread apart and soak it in water. Now, I foud out on their website's recipe, to make sure you don't get water in bewteen the dough and the pan, after proofing. This will make the bread stick. Gotja. Secondly, my hit-and-miss results, I believed, had to do with the quality of my yeast. So I ordered some quality yeast, and add it in with the flour. The difference is AMAZING! It must rise at least 2, 3x as much as it did with the previous one. Tip; weigh everything. water at 40C 500 gr flour 375 gr water at 40C 10gr Salt, mix in with flour. 8gr yeast, mix in with flour. (Lesaffre SAF instant yeast, Red) Mix, and kneed for 5min. use extra flour if needed. Let rise in a bowl + towel for 40min. Kneed for 5 min or so, cut into 3 pcs, lots of flour in the baking tray, roll, form bread and put into shapes to proof for 25min. Cover on. make little cuts on the top, brush little bit of water on top. dont get water between dough and mold. Oven at 450-475, bake for 25min. 2 min with top off. Voila ")

Excellent for proving and baking. The baking times need some checking. I use 30 mins with lid on 10 mins lid off 190-200 deg fan oven. Rubbing oil on inside before adding rice flour makes it non stick

Great item, if somewhat expensive, for baking homemade baguettes. The 3 baguettes are a little shorter than commercial, only 15”, but any longer wouldn’t fit in a standard home oven. EDIT: 1 year later, still 5 stars, still highly recommended, still too expensive, still worth it.

Tengo piedra para horno, molde ondulado, etc etc, todo lo que uno puede usar para hornear baguettes. Sin embargo este producto de Emile Henry fue lo mejor para hacerlas ! No olvidar enharinar bien la base para que no se peguen. Además prueben la receta que viene junto con el producto ! Es genial y muy fácil de hacer. (Solo agreguenle una cucharadita de "diastatic malt powder" que las hace más doradas y esponja la miga.

Parfait pour la cuisson de mes baguettes sauf que je le fais chauffer avant de faire cuire mon pain