Loaf’s little luxuries.
- Hello, golden crust: Vents in the lid keep the steam a-flowing while sending excess moisture packing, so your loaves have a wonderfully crispy outside and a fluffy-as-can-be inside.
- Room to grow: The base fits loaves up to 1 3/4 pounds—half a dozen dinner rolls, too—and the lid’s dome shape lets your bread rise up and up.
- Packs the heat: The French Burgundy clay it’s built from absorbs, distributes, and retains heat like nobody’s business. Oh, and bonus: Ridges on the bottom help spread the heat even more.
- Glazed to perfection: The creamy, hand-applied glaze may look a treat, but it’s also sturdy, since it won’t chip or crack over time. (It helps release your loaves more easily, too.)
- Tough as nails: Oven, broiler, microwave, freezer, dishwasher...this pan’s game for it all.
- Handcrafted in France: No wonder it fits right in with vintage French bakeware.
Photography by Ty Mecham
Meet the Maker
Emile Henry
France
The secret behind Emile Henry's high-quality and stunning ceramic ovenware? French Burgundy clay, which slowly diffuses cooking heat to the center of the cooking dish and then retains it. Since 1850 from their original workshop in Burgundy, they've been helping cooks bake their crispiest loaves and stew up their most decadent dinners.
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Reviews for
Emile Henry Covered Vented Loaf Baker
Reviews for
Emile Henry Covered Vented Loaf Baker
All reviews come from Verified Purchases
Covered vented Bread Baker
I only used it three times. Bread takes 15 min longer to finish than in a regular, uncovered, aluminum loaf pan. If you do not grease the edges of the pan and lid, the lid may stick together and is nearly impossible to remove. It is very heavy, which is why I dropped and cracked it! Very expensive three loaves. ;((
Wonderful
This bread loaf baker makes perfect bread!! It is very good quality. This bread loaf baker is the best!
My Gluten Free Sourdough Loves This Vessel
I was taking a risk on this slightly pricey item to make my gluten free sourdough more rustic. I wanted to mimic the loaves I used to make with traditional flour, in my Dutch oven- but needed more structure for this new GF dough. I'm so pleased with the result. I'm getting a better rise AND an ideal crust on GF SOURDOUGH, Y'ALL! i'm freaking stoked.
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