Ceramic Baguette Bread Baker 15.5" x 9.5", Charcoal | Ceramic design maintains just‑right humidity for even baking and crisp baguettes

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.

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.

I love Emile Henry products, but thin packaging caused both my initial baguette pan and its replacement to arrive shattered and cracked. After spending a week dealing with a cumbersome return processes, I still don't have a pan, and in addition, my refund will only be processed once the seller receives the returned items. These great products need much better packaging for Amazon shipping.

Purchased this for my wife's birthday as it was what she wanted. I knew I would also benefit as I am the big bread eater and love baguettes. She made the first batch the very next day and the results are simply amazing. She uses her own tried and tested bread recipe and the baguettes turned out with a thin crispy crust and a soft middle, just like those from the finest French bakery. A delight to eat and those left over can easily be reheated and retain the crispness very well. A tip to assure the baguettes release easily from the pan is to wait until they cool. We noted if you attempt to remove the baguettes too soon, a minor amount of the crust may remain in the pan; allow it to cool and they will come right out. This is so easy to clean and will be a favorite for her, and I, for many years to come. Investing in an additional Emile Henry cloche bread baker this week.

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.

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.

I ordered the Emile Henry Baguette Baker and it arrived yesterday (sooner than expected). The Baguette Baker had a sturdy cardboard separator between the halves and the entire item was wrapped in bubble wrap prior to being placed in the manufacturer's box. The box itself was a sturdy grade of cardboard with additional cardboard support to ensure the contents could not shift inside the box. That box was placed into a larger shipping box with a generous amount of heavy corrugated paper to prevent the contents from shifting and provide further protection of the item. After unpacking, I inspected the item for damage or defects, none found. The Baguette Baker is made of ceramic so it is light weight and feels delicate. I have granite counter tops so I won't be testing which one would prevail if they came into hard contact with each other. That does concern me however because if I were to accidentally drop it even an inch or two above the counter top, I doubt it would remain in tact. (in reality, that is a concern of anyone that has granite counter tops. I have broken a few plates and drinking glasses that way) I decided to put it to use right away so I hand washed the baker and followed the baguette recipe in the enclosed book. About two hours later I had 3 hot baguettes ready just in time for dinner. The baguettes had a thin crust and the taste was better than all previous attempts. Per requests, I topped one baguette with "everything but bagel" seasoning and it too was delicious. I am looking forward to using levain and pre-ferments to bring out additional flavors. These are smaller baguettes than what I had been making, but fresh breads tend to stale rather quickly so the trade off is worth it for me. The loaves did stick to the bottom (not too bad) so next time I will dust the cavities with more flour to see if it corrects that issue. My first attempt was a success so I would definitely recommend the Emile Henry Baguette Baker. I am now considering the Emile Henry Bread Cloche for artisan bread instead of the cast iron dutch oven I have been using.

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.

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

Outstanding product makes amazing French Baguettes… Baked Traditonal Sourdough Baguettes … was crispy and tasty. Made in France is the Plus.

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