Ceramic molds, caps, dishes, trays for baking bread

[Admin]

Admin, Crochet, a question to the happy owners of the Le Secrets D'Emile Bread Baking Set (aka "Breadmaker") from Emile Henry. How do you like this set over time? Are you still satisfied? Has it lost its functionality for several years?
And also tell me, do you heat it up together with the oven and plant the bread hot or not? I thought it was necessary to plant bread in a warmed-up, but I watched a video from a company on YouTube, they put bread in a cold mold.

And what diameter should the proofing basket have to be in perfect harmony with this shape?

I don’t know how anyone, but I am very pleased with the form so far. I bought it four years ago or more ... It is also available for baguettes, but somehow it is round in constant motion. Now the form of a brick is already competing with it))) I could not resist)))
I already turn on the oven with a round one and then throw it off. And in a brick I distribute. There is no proofing basket, so I won't tell you.

thanks for the answer! I bought it and I'm happy
and you are arranging round rolls in what?

Simply shaped and onto silicone baking paper. And from above I cover it with a bowl of taper)) I took a distance - I greased it, made cuts and, with the help of a pizza shovel, threw it off onto a heated mold.

I wanted to ask those who bake in pancakes - do they need any kind of pre-processing? I often see about preliminary soaking in cold water, but I decided to check with more experienced bakers. My pancake maker has not even left for me, and my hands are already itching)
While I bake in a duck and on a stone, and mostly tartin with wheat sourdough. When I baked without steam, the result was so-so (the crust was completely different, and did not rise so much), and in a duckhouse under the lid, things went much better. I hope that the pancake maker will please too.

Recently I bought a Kukmar cauldron and a brick mold for bread. I baked bread in the oven in a cauldron with a lid, which I preheated for 30 minutes to 230 gr. At this time, the dough was settled in a basket on paper, and then, together with the paper, was transferred to a red-hot cauldron. 20 minutes under the lid, and then without. The bread is excellent, airy. How to bake in a brick shape? You cannot throw the dough into a brick shape; the dough must be defrosted directly in the form. And then - is it necessary to cover the form with a lid? If so, which one? If baked without a lid, won't the top crust be very hard? Or some special mode is needed when baking bread without a lid.

If the shape is round, then the brick will not work, the dough is in free flight and will blur in free space. Brick only in the form of a "brick".

And scroll through the topic from the first post, you will find many pictures and tips on how to bake in any shape, on a pallet and with a dome.
The first post has links to topics on open pallets and baking plates.

The fact of the matter is that my shape is just a brick (there should be an ordinary loaf of bread). Who bakes in such forms and is satisfied with the result, tell me which baking mode you use.

[aluminum factory molds]

Show a photo of the form, and its description - an insert-instruction was attached to it, how to use it?

On the forum there is a practice when oblong ducklings and cast-iron pans are used for baking - different shapes.
And there is aluminum factory molds a brick for baking bread - such forms can be bought today on internet sites

For several years I have been baking bread in a ready-made store form with a brick. On eternal leaven.After kneading the dough with my hands, I shift it into two forms and leave it for proofing right on the table. It costs noticeably 4 hours. The dough rises and fills the mold. Then I put it in a cold oven and bake at 180 degrees for about 50-60 minutes. I do not cover anything. Then I take out and wrap one loaf of bread (for parents) in kitchen towels - the bread becomes soft. And I just cool the second loaf on the wire rack - it remains crispy.

[Svetlana16]

Svetlana16I really like bread with a brick on this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=175072.0 recipe.
I do not bake in cotton, but in the oven. There, in the discussion, the temperature and time for the oven are written.
I can't stop thanking Xenia for the wonderful bread

Girls, thanks for the advice!

[Admin]

Admin,

Tatyana, in this thread I read that for a long time you used glassware to bake bread. By the will of fate, I have a glass Pyrex duck with a flat lid. Tell me, what is the algorithm for baking bread in glass? Need to put a bread pan with the lid closed in a cold oven? Then reheat to the maximum? Does the oven preheat time come in during the proofing, or is it added to the proofing time? And if the recipe says an oven with steam, will the steam generated during heating and the first 15 minutes of baking be enough? Until now, I have baked either on a hearth or in a ceramic mold with a lid, which I first heated at the maximum temperature. Then I put the bread into a preheated form.
Thank you, I will look forward to your reply))

Brush the inside of the Pyrex glass pan with vegetable oil and sprinkle with flour.
Put a piece of dough into it, and leave for proofing until it increases by 2-2.5 times, no more.
Preheat the oven to 180-190 * C
Place the dish in the hot oven and bake the bread until tender. Willingness to check with a temperature probe.
Immediately after baking, shake the bread out of the mold and place it on the wire rack to cool.

That's all the action
The shape of the glass is heat-resistant, I have never cracked from the heat.
Do not be afraid and try to use any form yourself - it's not scary. This is what I do, because it is not always possible to find a description of exactly those actions that I need at the moment to work with forms.

There were times when I put the dough in glass on proofing in the oven at 30 * C, and after lifting, without removing the mold with the workpiece from the oven, I increased T * to 180-190 * C and continued to bake bread in it.
There are these recipes on the forum, but it takes a long time to search, since there are also a lot of recipes for my bread.

But it is best to search the internet for standard aluminum forms for bread, they are the best for baking bread.
And do not bother about the harmfulness of forms, almost all bakeries bake bread in them.

[Admin]

Admin,

Tatyana, thank you for such a quick response! But he gave birth to questions again)))
I understand that glass is suitable for recipes where bread is not baked at the highest temperatures. If the recipe says that the bread should be put in an oven preheated to 250 degrees, then this option will not work. You write about 180-190 gr., And my dishes have a thermal shock of 220 gr. Can I put dishes at room temperature in an oven preheated to 200-220 degrees? And if, for example, you warm up the glass (my form can withstand 300 grams), and then put bread in it, cover with a lid, then remove the lid after 15 minutes. I did this with ceramics, the result was excellent. And she dipped the bread into a mold on a Teflon sheet. I really liked the result of baking under the hood. After all, I can probably use the high part of the duck as a cap that is placed on the stone?
I apologize for tormenting with my questions))

And another question. Is it necessary to frustrate the bread immediately in the form that does not need a basket for proofing?

[Kate]

Kate, first of all, read the instructions for using the glass form, its capabilities and the temperature of use.

If you can't, then you can't.

At that time, I did not have a task to give the form 250-300 * and I described how I baked bread above.

EVERYTHING IS ALLOWED! AND IN ANY FORM, FROM ANY MATERIAL!
You just need to try to do it and not be afraid of it. Ultimately, you can bake a little bread under your conditions and try out the possibilities. If it doesn't work, then it won't work, but the questions will go away by themselves.

At one time, I sat for hours at the oven and observed and recorded my experiments, memorized, and so on ...
Thus, the desired result appears.

[Admin]

Admin,

Tatyana, thanks, I will experiment))
And thank you very much for your advice, be sure to purchase a bread thermometer. I don’t bake without it now. I bought it at Globus for 200 rubles)). A small price to pay for the peace of mind whether the bread is baked or not!

And if, for example, you warm up the glass (my form can withstand 300 grams), and then put bread in it

A hot glass form from a cold product can burst, or rather, it should even burst, I don't risk my glass like that, tea is not ceramic.

[Crown]

Crown,

Galina, thanks for the hint)) I saw your message exactly one minute after I dipped the bread into a hot glass duck and put this beauty in the oven. What can I say: the whole life is before my eyes ...)))))) But, oddly enough, nothing happened to the glass. True, I put the bread on a Teflon sheet, maybe this saved my shape. The bread turned out, the holes are huge, the crust is thin and crunchy. She baked bread from Nata Scarecrow Pain de Campagne. The bread is fantastic !!! Highly recommend)

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

Tell me, what is this Amazon? I want to book ..

Tell me, what is this Amazon? I want to book ..

Ask around in this section Shopping in foreign online stores

But, oddly enough, nothing happened to the glass.

Excellent product quality check!
It remains to name a company that produces such reliable forms.

Girls, ordered on the French Amazon (amazon.fr) forms Emile Henry.

Hello! Tell me how you ordered, or rather, how did you indicate the country? I can't choose Russia on the list ..
How did the forms show themselves in practice? Justified their cost?

Girls, tell me please, here I have a thin stainless steel bowl, if you cover it - won't it?

[Kate]

Kate, I think that there will not be much difference, just see if it will be convenient for you to remove it hot, because for some time the bread must be baked without a lid.

[Kate]

Kate, I think that there will not be much difference, just see if it will be convenient for you to remove it hot, because for some time the bread must be baked without a lid.

Thank you! Well, I can adapt to pick it up with tongs or a flat spatula .. but it really is not so important the thickness and heat capacity of the cap?

If I'm wrong, the more experienced girls will correct me, but it seems to me that the steam effect will persist even with a not very thick lid. If I bake under the lid, then I bake in a duck, not a big bun.

[Crown]

Crown,

Just now I received a message dated December 12))
Pyrex glassware. Did not disappoint)))

Received a gift from my beloved husband
although they delivered it 2 days earlier, but I was very happy, there was no time yesterday, but today I simply had to try at least one form

[Olga]

Olga, Congratulations! Great set! Great bread! There are many, many delicious breads and other sweets in such wonderful dishes!

[Svetlana]

Svetlana, Thanks, i will do my best

[Olya,]

Olya, a great gift from my husband and the same bread, congratulations!

[Elena]

Elena, thanks, how much delicious I am now, but it's time to lose weight

I do this: during the final molding, I put the oiled one in the mold, it is defrosted, I heat the oven to 230 degrees and put the mold covered with a lid there. I bake for 15-20 minutes at 230, then reduce to 200 and bake for another 40-45 minutes

[Admin]

Admin, Tanechka, I am with a pressing question. I decided to try myself in baking - a complete profan.The children gave me Kenwood for kneading, and today she gave my daughter a clay mold, like this, for 5 liters: ... Now the question itself - I read on the network that the form must be soaked before use, and then put the distant bread into it and put it in a cold oven, turn on the heating and bake further. Cover for 10 minutes, then without a lid until tender. Is everything correct here? And yet - in the same place they write that the first few uses of the form must be abundantly greased with oil and sprinkled with flour or cereals. And so I think - if I smear it with oil - how will it be soaked in water? Or is it necessary to soak first, and then smear? Or not smear at all? The questions, of course, are incredibly stupid))), but forgive the layman, I have never baked bread before. There is only a 2 day bread baking experience at the DeLonghi Multikusine.

I saw a video on YouTube and so wanted to try it. Cakes in a cauldron, as in a tandoor. My cauldron is small, 6 liters in total, but still it worked out. So interesting, the dough is ordinary, bread, whey, and the structure of the cake is just a little rubbery, with large holes.
Just heat the cauldron very strongly on an empty stove for 10 minutes over high heat, then grease the cakes with protein (the bottom of the cake) and stick to the walls of the cauldron. Close the lid and bake for 10 minutes, slightly reducing the gas, look and if you need to bake for another five minutes.

Close the lid and bake for 10 minutes, slightly reducing the gas, look and if you need to bake for another five minutes

Hello!
I was interested in your post and I found a video of how to bake in a cauldron, but there, after the bottom of the flatbread is baked, turn the cauldron upside down and so on for about 5-10 minutes to brown. How did you bake it? and could not write a dough recipe! THANK YOU!!!

[George]

George, I did not turn it over, I baked for about 15 minutes and that's it.
A little below, where there was a touch on the bottom of the cauldron, burnt. The cauldron is just small, probably a little less just cakes had to be made.
She kneaded the dough in a bread maker, then divided it into 4 parts and left it in the form of balls under the lid on the table, for 10 minutes. Then she molded the cakes and left for another 10-15 minutes, at this time set the cauldron to warm. Then she baked for 10 minutes, looked in there, closed the lid for another five minutes.
Regular dough, 350 flour, 180-200 ml warm whey, yeast 8 gr pres. , salt 1 tsp, sugar 2 tsp, vegetable oil. 1 tbsp. you can add a little baking powder.
The proportions of flour-liquid, are not precise, you need to adjust according to your flour, it is always different.
She baked in two steps to understand how and what. The first time I reduced the gas too much, the second time a little, it turned out better and faster. For the first 10 minutes, do not open the lid.

Thank you very much for your attention to my request! Good luck and all the best!

on the lid is even easier.

And can you please write in a personal address of the potter's and Mail, phone?

Olya, is this ceramics?
Do you need a set or can you one by one?
Where did you order and how did you pay?

[Markusy]

Markusy, Anna, if this is a question for me, then my husband ordered on the Emile Henry website, the delivery was from Moscow. This is not a kit, all items are sold separately.

Great! Are caps available separately?
I gave my duck to my daughter. So no
than to close the bread.

[Anna]

Anna, 🔗 this is a site, only the cap is not in the assortment, at least in Russia

Olya, thanks! We also have a lot of ceramics, but I haven't seen the cap,
maybe she didn't pay attention before.
And Russian online stores only serve Russia.
I already looked. I'll find another way to make bread.
While baking without a cap.

Received a gift from my beloved husband

Hello everyone!
I ask for advice. I have an Emile Henry brick baking dish with a lid. It has two round holes at the bottom.
I want to caulk them so that I can use them not only for bread. Cut out rounds from the cork - it leaks.
What else can you do?

What else can you do?

Do not spoil expensive dishes, and use as directed, with holes

Since food begins to stick, burn, and so on in these dishes ... all the delights of ceramics.
I stopped using a saucepan with a lid. Previously, she cooked on gas - now he decorates the shelf in the kitchen

But in this dish, both meat and vegetables are delicious. You just have to put it on a baking sheet, because it leaks a little. I rarely make bread in this form, it is for very small bread. And I don't want to buy another ceramic mold - it's not cheap, and it will take place.

The holes are small, maximum 1 cm in diameter, and only 2 pieces. So I'm looking for a way to caulk.

[Tanya]

But in this dish, both meat and vegetables are delicious.

Tanya, I can judge the taste of food in ceramics by my ceramic pots - in almost any ceramics it is delicious, especially in the oven And even in my DECOK ceramic pots, in which I cook directly on gas - excellent taste

What I can advise from myself is to lay out the form inside with foil in a couple of layers so that the entire inner surface is covered, and bake casseroles, pies and the like in it. In some cases, you can cover the bottom with baking paper, also an option.

In this case, you can fill in the form of jellied meat, aspic and the like.