Ceramic molds, caps, dishes, trays for baking bread

[kirch]

kirchI don't know how it will be with a rag, but without it, if you rub flour into a basket, it never stuck ...

Directly rub in, rub in? That is, rub flour with your hand, does it crumble? In general, you don't need to ask questions, but try. I'm going to do it tomorrow. thanks again

[kirch]

kirch, just rub in so that it gets into all the recesses, I do this

Good day to all...
I ask for advice - darting between the "Le Secrets D'Emile" bread set (with a domed lid) and a Bread & Cake DENK baking dish without a dome:

For the price of about the same, but in the second form I am attracted by the fact that there is no lid - there is less risk of scalding when opening ... I sit - rack my brains ...

Tell me. Who has shapes or stones like Emily Henry. Are such products covered with glaze 100 percent on all sides or are there places where there is no glaze?

Tell me. Who has shapes or stones like Emily Henry. Are such products covered with glaze 100 percent on all sides or are there places where there is no glaze?

I have a Bread & Cake DENK baking dish without a dome (photo in my post above) ... everything is covered with glaze except for the outer bottom ... there are gray-white non-glazed rough ceramics (you cannot put on an open fire, only in ovens) ... there is also the Brazilian tagine "Terrine" (it can be put on an open flame, hot on a wet or cold surface) - there is glaze from all sides ...

Well, yes .... They also tell me by the forms that by the type of Emily Henry the forms of the pictures I showed there everything can be covered with glaze except for the outer bottom and they have the same ...

Tell me. Who has shapes or stones like Emily Henry. Are such products covered with glaze 100 percent on all sides or are there places where there is no glaze?

Dome inside without glaze

[ivann]

ivann, Yes, everything is so. About the form with a dome, they also said that there will be no glaze inside

About that form with a dome ...

Are you going to make molds with a dome? .. that would be nice ...

They are not going to do anything) We were throwing a fishing rod, they could have done like this beforehand. But this is in the short term. Stones would have to establish an uninterrupted release ... Until Emile Henry)

Yes dome and I want

... My typesetter is already a year old) and I am very, very happy with it !!! ..

They brought me such a set today - black and recipes with it in Basurman languages ​​... I walk around him and think: but if there were a couple of recipes in Russian, I would immediately start baking ...

A form for baking bread 24x15x12.5 cm appeared on ozone (color: pomegranate) 345504 - 2 pieces, price 6.610 rubles.

There is no description ... I ordered it, they promise to bring it on June 18th ... so if anyone is interested: I'll get it, I'll write it down in detail ...

Hello bakers!
Can you please tell me if it is possible to bake bread in such a baking dish? Thank you.

[Lilechka]

can I bake bread in this baking dish?

Why not ?!

Lilechka, you can bake bread in any form, the main thing is, before planting the dough piece in a mold, thoroughly smear the latter I use "Hostess" margarine to lubricate the molds, this is not an advertisement , or lay out with baking paper, which is also very convenient ...

Can you please tell me if it is possible to bake bread in such a baking dish? Thank you.

And be sure to read the recommendations on the website of the manufacturer-seller, or on the label on the pan (legend), can this particular pan be used for the oven

Everyone, everyone, everyone! Hello! A couple of days ago I bought a cool thing in Auchan - a ceramic pan with a ceramic lid, 4.5 liters, from Chinese brothers called "Gzhel" (painted under Gzhel). Heat resistance - 400 degrees.Yesterday I tried to bake Chabattu in it without kneading, the result exceeded all expectations! The only thing, there were few holes, because I did not give the dough enough time to distance. The dough was placed in a preheated saucepan (250 degrees), baked for 25 minutes under a lid, 20 minutes without a lid. The crust is crisp, and the bottom is crispy too! Hurry up and buy! An alternative to baking stone for only 600 kopecks ...

[Vladimir]

Vladimir, can I have a photo of the form?

You can, a little later, now a cupcake is baked in it

[Vagabond]

Vagabond,

How to insert a photo into a message

Or even better this:

To display a photo taken with your own hands

I checked the capacity - it turned out to be 3 liters to the ledge, and probably 4 to the edge. So I was mistaken, having written that it is 4.5 liters, threw away the label and instructions ... But still big and cool! Tonight I'll put the dough on the chabattu again, tomorrow I'll try to upload a photo.

And here is a photo of bread from a ceramic pan!

[Vagabond]

Vagabond, cool bread, but put it in a preheated one, or put it in it for proofing, and then in the oven

I put it in a preheated one, baked first under the lid - 25 minutes (250 degrees), then without ... with water injection with a spray bottle.

: girl_mad: I want a clay shape like people have

don't cry :))) I'm looking for someone who will be with us .. to you)))
(there is a nuance, they will be only in March)



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this is in stock

Angelica, hello! Just to send you a meager gratitude in a personal conscience did not allow me ..... HUGE (to the sea, as my dotsyunya used to say in childhood) THANKS !!!!!!! for the link to the enta thing in our stores. I turned the whole Internet upside down - there is no such thing ... and then I came across your post with a photo ... in general, in a couple of days I will have the same one I want to do something like that - I can't sleep directly (((((

I am planning to bake bread in the form of romertopf, as I have already tried to do it:

but barely pulled him out of there.

Now I made a lubricant https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0
I plan to lubricate the form

but the question is - when to do it? Before you warm up the mold? or first warm it up in the oven (250 degrees?) and then open it and smear it? and put the dough?

and first let the dough finally come up in a different form, and then bake immediately? I can hardly imagine how to dump the dough that has come up into a pot? If it were a flat plate it would be easier. And if you leave to fit in the form, then it will not work to warm it up in advance.

And remove the lid after 20 minutes? and 20 more to bake without it?

And the second problem. The Siemens electric oven has a steam baking function. Nothing works on it. Maybe in this mode it is necessary to put an additional container with water? There is nothing in the instructions.
The bottom is on, the top is white in general - by default 300 gr 5 min, then 30-40 min 200 deg
I've already tried to play with the temperature - the same garbage. Neither tortillas nor bread are obtained.

[Tillotama]

Tillotama, grease the form, distribute in the form.
Do you pour water into the water compartment ?!
Try the standard 240 with steam for 15 minutes and then at 200 until tender

lubricate the mold, distribute it in the mold.

but what about all the posts about "warm up the form?"

Do you pour water into the water compartment ?!

to the water compartment - where? there is no such thing in the oven ...
in the shape of? I already thought maybe water should be poured into the lid there is a hole where the handles are ...

Try the standard 240 with steam for 15 minutes and then at 200 until tender

200 until ready - in which mode? top bottom heat?

Also, if I put a clay mold in a preheated oven, will it burst?

If the oven is with steam, then there must be a compartment where water is poured, most often located next to and in the handle. In other cases, it is necessary to pour water into a container and put it in the oven for the first 15 minutes.
Top and bottom heat until tender.

Also, if I put a clay mold in a preheated oven, will it burst?

did not find any branch ... there is nothing in the instructions

[Bread pan "Emile Henry" with lid]

Bread pan "Emile Henry" with lid

color: garnet, 24 cm x 15 cm



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Did anyone end up with a 31 cm Spikelet pancake maker for baking bread?
She has a height with a lid, according to the manufacturer, 24 cm. I measured - this form will fit into my oven (and a standard one, not a small one) only on the bottom. If you put it on the lowest shelf, the top of the pancake maker will scratch the heating elements.
And the lids of a pancake maker with a diameter of 24 cm, I'm afraid, won't be enough for the bread to rise normally.

I bake an average of 500 grams of flour.

Girls, ordered on the French Amazon (amazon.fr) forms Emile Henry. For both bread and croissants. Even with expensive delivery to us, it is cheaper than buying here. Smears who is relevant! And there is also an analogue, an inexpensive form, also with delivery to us. I attach a picture. Called Kitchen Craft Cloche en céramique 30 cm, it costs 32 euros + shipping about 30. Links seem to be prohibited, look for yourself. And I also ordered 3 books! And now, in great impatience I will wait 3 weeks and train.

Good day!
I bake bread recently, little experience
I ask for advice from those who bake bread in the shape with the Emile Henry dome.
I bought it after reading extremely positive reviews.
I watched a French video about its use and today baked bread in it (wheat-rye)
It turned out to be some kind of nonsense. First, it turned out to be a pancake, although it was round and fluffy before being put in the oven. And totally stuck to the bottom of the form.
Hence the questions:
1. Does the form need some kind of pre-processing? Greasing, soaking? / I just dusted the bottom of the mold with flour.
2. Do I need to warm up the mold before putting the bread on it? / I didn't heat it.
3. Does the dome need to be removed during baking? Apparently it is necessary, because there is no hole for steam outlet on the dome. / I didn't shoot.
That is, I did everything as in a French video. And now, such a sad result. Although the bread still turned out delicious with this most famous crust.
Thank you!

The form has not come to me yet. But in all the recipes they write what to put on a preheated form, cover with a dome only for the first 10-15 minutes, then remove the dome.

The form has not come to me yet. But in all the recipes they write what to put on a heated form, cover with a dome only for the first 10-15 minutes, then remove the dome.

Thank you very much.
And what are the recipes in which you read these recommendations?

[Volinskaua]

Volinskaua, Tatyana, I preheat the form, do not wet it, do not sprinkle it with anything, I put the bread in the form on a Teflon mat. After about 20 minutes I take off the cap and bake without a cap.

Lena, thanks!
Another question. I usually make bread with 500g flour. Isn't that too much for a form?

[Fotina]

Fotina, Svetlana, Anya and I have such pancakes. I bake bread from 530g of flour, the height of the dome is quite enough and the bread is luxurious. I heat the mold with a dome in the oven and put bread sprinkled with water on a hot pan. I bake for 15 minutes under the dome, then without. This form is 4 years old for me. The diameter of the pallet is 30 cm, the inner height of the cap is 23.5 cm and another plus on the outside is a "pimp" of 3 cm.

And what are the recipes in which you read these recommendations?

I'll throw it off in a personal
no links here

Thank you very much.
And what are the recipes in which you read these recommendations?

It is not necessary to provide links to third-party sites.
You can also convey the content of the recommendations in your own words.

And we have threads where you can read different recommendations:
Ceramic molds, caps, dishes, trays for baking bread
Emile Henry baguette baking set
Forms for baking bread

CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Has anyone bought such a pancake-bread maker in Sima-land?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=365839.0

I understand this is a normal milk firing, no glaze?

I can't find pancake makers on free sale in St. Petersburg, but the price of Emile Henry really bites ..

If anyone uses the above pancake maker I would appreciate your feedback.

I can't find pancake makers on free sale in St. Petersburg, and the price of Emile Henry really bites

I ordered directly from Amazon French
8800 came out with delivery
here the price is 12500 or something minimal

[tiberius]

tiberius, I answered here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=365839.0

[Painting]

Painting, do you have it from Sima-land or "spikelets"? Sima has a height of 18 cm. It is written that it will not fit into the oven for me above 22 cm.

Fleury80, I counted there, but I'm sorry to give 9 thousand for the form ..

[Anton]

Anton, I have "spikelets" of two sizes: a large one with a dish of 30 cm and a smaller one with a dish of 24.5 cm. I took the second one for pancakes, but baked bread in it too. The smaller one has a total height of 18 centimeters.
In general, lately I have been baking in a large cauldron from Kukmara. I bought it for pilaf, but once I baked bread and realized that it was
The price is very inexpensive, it warms up perfectly, the bread "explodes" with a bang and the quality and taste of the bread is at its best. Try it, you may not need to buy ceramics.
And if there is a gosyatnitsa or ducklings made of cast iron, then this is generally what you need!

[Painting]

Painting, and what displacement does the cauldron have? How much dough fits? How many grams of flour?

[Yulia]

Yulia, I bought a cauldron of 3.5-4 liters, I don’t know exactly, but it is very voluminous. In my oven comes the butt. Standard oven Electrolux (72L). The cauldron has a hemisphere cover (standard). Bread made from 600 g of flour is very easy to bake. I do not like it when bread is on for a long time. We have enough for 3 days. My cauldron is not enameled inside, only outside.

[Volume]

Volume, Thank you very much, unfortunately, there are no ducklings. And your cauldron is made of cast aluminum. I just have a non-standard oven, 2/3 of the usual height, probably; so the high will not enter anything ..
I bow more, after all, to this pancake-bread maker from Sima, it seems to be flatter than "spikelets".
For the sake of interest, I asked around potters on a livemaster, 3000-4000 want to work.