Emile Henry baguette baking set

[Natul]

Natul, but tell us how you bake baguettes in your perforated form?

The procedure interests ...

I buy - I bought it, but I haven't tried it yet ...

[Irina F]

Irina F,

How can it stick to it?

Karochi ... Do you have a baking stone? Well, or a large cast-iron pan? Preheat the oven with the stone (or skillet). Warm up well. Grease your perforated baguette sheet with universal grease (I do not grease, but given your sticking problem - it is necessary) - then everything will bounce off as if it were native. I put it right on the sheet under the towel, you - as you want. Distance - you cut it and put it in the oven on a stone or on top of the frying pan and immediately splash half a glass of boiling water into the oven (I have a permanent cast-iron frying pan for this) and slam it shut. You will have perfect baguettes.

Here are the last ones that I baked (colors, however, horror, but everything seems to be visible):

Natasha, thank you. So, all the same, it is necessary to lubricate, I wanted to do without it! The stone is in my oven, and I don't even get it. Always warm up thoroughly, at the maximum.
I will try again.
And, girls, thanks for the advice and opinions - I probably won't take this form!

[IRINA]

IRINA, I recently also wondered how to prepare a baguette holder for use, here's what I found:
1. Wash with detergent.
2. Dry well for 10-15 minutes in the oven at 100 degrees.
3. Grease liberally with vegetable oil.
4. Bake in the oven for 10-15 minutes at 250-300 degrees.
5. Do not wash after use, wipe with a damp cloth.
I did everything as written, I do not lubricate with anything, nothing sticks, beautiful pimples are obtained))

And I really like it, because the baguettes stand immediately in the form, nothing sticks, the baguettes are superb, but I don't need a bread set. I bake bread with Staube (cast iron, too, of course, the price is not loyal, even then it cost more than 10, but FOR LONG) it definitely does not beat, a lifetime guarantee, and also beautiful, so you can still cook anything in it besides bread.



And the baguette holder is very beautiful, besides, you don't need to lubricate anything, only the first time, then I just sweep the flour after baking, nothing sticks. If funds and storage space are available \. Tocene is good.

[Scarecrow]

Scarecrow, when there is a good oven, then of course nothing really is needed, but when the oven is nothing ... then these pribludy help a lot.

[Chucha]

Chucha, of course, the pasibische is huge for you, but ... do not take it as arrogance ... could you, for the sake of completeness,, so to speak, also the temperature at which you bake your baguettes indicate?

I noticed that all baguettes are baked in different ways, at different temperatures, with or without steam, etc.

But by the way, those that are baked with steam, what is their advantage over unbaked ?

I read somewhere ... forgot ...

P.S. I just pulled out of the oven my first baguettes, baked in a new perforated baguette holder, after the fast Irishki, was ready to stick ... Damn it, I apologize for my French, not even the slightest hint of sticking !!!

I didn't process the baguette holder in any way, after the purchase I just washed it with detergent and that's it ...

True tanned from the heart did not lubricate with anything, only sprinkled with water before planting in the oven , I would like to paler ...

True, my dough is far from lean, it's mixed with sour cream ...

[Crochet]

Crochet, well, boast, the photo is where.

[kil]

kilthank you thank you for the wonderful baguette recipe! For the first time, it is crooked, but the crust is thin, crunches and the crumb is nice!
Sivana, Thank you! she anointed the molds, calcined them, nothing stuck the first time!

[Tillotama]

Tillotama, appetizing, chtol baguettes stir up ...

Thank you

Irina, tell me, and there is a recipe, I understand, you make it and immediately put it in this form, i.e. in a baguette.

Irina, tell me, and there is a recipe, I understand, you make it and immediately put it in this form, i.e. in a baguette.

Yes, the proofing goes straight in the mold, then the cutters and into the hot oven.

And you could give a recipe for baguettes, if possible, then rye or with bran.

And you could give a recipe for baguettes, if possible, then rye or with bran.

I already gave you the baguette recipe. For rye baguettes, replace some of the wheat flour with rye flour.
But, if there is absolutely no experience in baking bread and baguettes, then it is better to follow the author's recipe for a start.

Today I tried a baguette maker. It's unfortunate.
Doubts were still at the stage of dough preparation. Made from 100% whole grain flour. Plus, just rubbing the baguette with flour turned out to be not enough, everyone will break off a slice for themselves directly from the cells.
She let it stand for 40 minutes in the form, put it in a preheated oven.
I do not despair, I will look for another dough recipe.
From the original brochure with the types of flour that are not heard of, is also not an option.
Girls who Russified the recipe from the book for more understandable standards? Share, please. And tried and tested recipes too.

Share, please. And tried and tested recipes too.

How to bake a baguette in the oven?

I read the forum, it is recommended to heat the emile henry mold together with the oven. Then lay the bread. And I read recipes from emile henry, where I recommend doing the proofing in a form under a hood and putting it in a preheated oven. Contradiction. All the same, how is it correct?

[Igch]

Igch,

I think that preheat. I have no idea how long the clay will heat up and where is the classic explosion of dough in a hot oven in this case?

[Igch]

Igch, put cold ceramics in a preheated oven somehow dumb, it can burst. I would heat the mold along with the oven.

I just put it in the form, and then I put it in a preheated oven, this is what kind of bread it turns out

Yesterday baked

Girls, thanks for the answers. Olga_Ma, you have beautiful bread. Do you have an electric oven? At what temperature do you bake and at what setting?

[Igch]

Igch, thanks, yes, electric bosch oven, put the top and bottom heat on, heat up to the maximum, and then set the temperature you need for baking

[Igch]

Igch... and then I set the temperature that I need for baking

Can I find out which one? I have an electric zanusi, I also bake in the top-bottom mode. When the recipe says to bake at 250 grams, I bake at 200, bake at 185. For my 250, this is practically the maximum temperature. Interesting how others.

I just put it in the form, and then I put it in a preheated oven, this is what kind of bread it turns out

Yesterday baked

Of course, bread will work with both options, this is undeniable. But it is unrealistic to compare and see the difference.))) What if it would be even better?)

I always bake as a warm-up. I have a baking stone that is heated in advance with the oven. The stone, if anything, I will not be sorry, but the baguette holder would be sorry. Because the classic is to heat the clay with the oven. BUT! It must be remembered that it can crack on contact with a relatively cool dough.

My first experience of using a baguette holder and generally baking a baguette. Baked according to the recipe for a classic baguette from the recipe book that came with the baguette.

I baked at a temperature of 220, 25 minutes, then without a lid for another 15 minutes, at a temperature of 180. The baking mode is mine, the temperature in the recipe is 240.
The bottom crust seemed thick, there is no claim to the top. While the baguette was hot, it seemed that the dough was damp. But in the morning everything is ok. Has preserved its properties, has not become stale))).

I just put it in shape, and then put it in a preheated oven

And I always preheat the form (pallet + dome) together with the oven !!!

I plant the dough piece only in a heated mold).

[Igch]

Igch, I have been studying Hamelman's book for six months and set the temperature in accordance with the recipe, this bread on buttermilk at a temperature of 230, 10 minutes before the end of baking, I remove the dome.
Nata, Inna, when my husband gave it to me, I also faced a choice to warm it up or not, I tried this and that

But it is unrealistic to compare and see the difference.)))

so I put it in a preheated oven

I must say, hope for a miracle, but don't do it yourself. The form is heavy, and pulling it hot, for example, is terrible for me. To remove the lid, the entire form must be pulled out of the oven, put on something, at this time the oven is open. Adapt to what to put this lid on, it is very hot and takes a long time to cool. My first impressions, it is not worth the money that is now asked for it.

[Igch]

Igch, I am satisfied with the forms, I remove the lid without taking out the entire form and put it on the hob. Everything is relative.

[Igch]

Igchwhy should you pull it out?
I have a different shape, but also heavy ceramic. I just slide out the grate, put the lid next to it, discard the blank and close the lid.

Oh, I don’t know, girls, everything is so hot, I’m very afraid to push the grate, suddenly the form will slip off. And if you do not push it too far, then it is very inconvenient to remove this cover.

I got used to baking rye bread in my baguette holder. This is Riga's sweet and sour bread. Well, very tasty. And in this version there are so many crusts)))

I got used to baking rye bread in my baguette holder. This is Riga's sweet and sour bread. Well, very tasty. And in this version there are so many crusts)))

How do you bake? From a cold mold, or do you reheat the mold first? And at what temperature do you bake and how long?

[Igch]

Igch, can I have a recipe for Riga baguettes?

[Igch]

Igch, can I have a recipe for Riga baguettes?

🔗
Only these are not baguettes, they are just bread.

How do you bake? From a cold mold, or do you reheat the mold first? And at what temperature do you bake and how long?

I put the bars in a cold dish for proofing, for about 1.5 hours. I heat the oven at 210 degrees, it heats up to the set temperature for 20-30 minutes. I spray the lid of the form with water. I close the mold and put it in a preheated oven, reduce the temperature to 200 degrees and bake for 20 minutes. Then I remove the lid, reduce the temperature to 190 degrees and bake without a lid for another 20-25 minutes.

Thank you! I will definitely try.