9 Products . Preheat the oven to 450F. Results were variable. Cooked it for 15 minutes with the lid on and 7 without at 470 degrees. This piece bakes 3 baguettes or other hand shaped breads. No cooch, no pans, no sticking! The EHBB comes in black or red. Not enough flour in the mould ? Kevin- No I haven't tried it with pre-heating, although that is surely a good way to use it. The Baguette Baker had a sturdy cardboard . The correct amount is 280 g to 300 g (maximum), rather than 200 g (600/3) in the book. Mini-the program on my Wolf steam oven takes 47 minutes. Handcrafted in France by Emile Henry - a family-owned business making the finest ceramic bakeware since 1850 - the Baguette Baker lets you bake three golden, crisp-crusted baguettes at a time in the comfort of your own kitchen. I recently saw a newspaper article that described the Emile Henry Baguette Baker. Although I have used a bread machine for years, this was the first time Ive made bread by hand. I've been chasing my idea of the perfect baggie for months and had finally arrived on a method that gives pretty good results. Emile Henry's signature oven ceramic cookware and bakeware is made in France from high-fired Burgundy clay, making it strong and durable enough to use every day. Baguette Baker lid. It's wonderful to see so many posts deriving from my original one in September 2014. EMILE HENRY. Maybe not perfect, but best in MY opinion. Return bowl to mixer and knead again for about 1 minute. I would not recommend using the recipe that came in the booklet delivered with my baguette baker. Thanks to the ribs, the dough will not stick, and the lid creates the right level of humidity for baking delicious baguettes. The mold can be cleaned in the dishwasher. I used half as much yeast this time and think it worked better. Proofed for 40 minutes. The bread was still pretty good, but unsightly. Mix the flour, salt and dry yeast in a mixing bowl. S$5209. To get a good thick crust on the sour dough, the baker has to be preheated to 450 degrees before putting the bread in the baker, cover and return to oven. http://www.thefreshloaf.com/node/8242/anis-boabsa039s-baguettes, http://www.emilehenryusa.com/info/Bread-Cloche-Baguette-Booklet.pdf. I should try baking without any cover, just on the floor, but I haven't. But they also have, for instance, an Auto Steam Bake setting. Add to Cart. No need to sprinkle water, the purpose of the baguette baker is to trap the steam. The EHBB book uses the term bread stick for ficelle, which is, of course, incorrect. Price Reduced From:$145.00 Proofed, slashed and baked five minutes less. Emile Henry Artisan Bread Baker | Burgundy . Another batch in the oven. Do you have photographs of your 'perfect' baguettes? The baguettes were excellent both times, with a beautiful crusty crust, wonderful aroma, and a nice fluffy interior. Loaves released from the moulds; no sticking. Details. Emile Henry Flame Round Stewpot Dutch Oven, 4.2 Quart, Burgundy. We are proud to offer products made from high quality ceramic, which pass rigorous quality control by our team. Shop Emile Henry's signature Flame Ceramic and HR Ceramic collections for cooking products that withstand the test of time. Burgundian clay absorbs and retains heat evenly for gentle, uniform baking. The volume it reaches during the second . Any variation in the finish of the item is due to the handiwork carried out in our workshops and does not alter in any way the culinary qualities of our dishes. Here is a photo of my baguettes from the Henry. Emile Henry's Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use. Their recipe is for a ficelle with olives. . I have to admit, I was a bit intimidated after reading this forum. After reading comments on this site, next time I'm going to use a serrated knife. Formed, proofed, slashed and baked as above. Our ceramics allow our products to be taken directly from the freezer to the hot oven (+250C/500F). What do you think about bread cloche? Two loaves I took out early to freeze for later use. 382 g of flour, say, 225 g unbleached all-purpose and 157 g of atta. We are proud to offer products made from very high quality ceramic, which pass very rigorous quality control by our team. The result looked good, but, my fault, the loaves stuck and had to be pried out, leaving bottom crust behind. Contactless delivery and your first delivery or pickup order is free! Discover the pleasure of baking your own baguettes, crusty and full of flavor ! After resting the dough, I placed the baker in the oven onto a preheated baking stone and reduced the temp to 450F. I typically use a mixture of unbleached bread flour from Arva Mills and atta. Am now trying for the first time the Bouabsa formula what a sticky dough though! Heat the water to around 40C (100F). The two baguettes fitted fully into two moulds. Emile Henry France Flame Round Stewpot Dutch Oven, 4.2 quart, Charcoal. Note that the miscalculation would produce 70% hydration. It baked for 25 min and I removed the lid. Formed, proofed, sprayed lightly with water as specified in the EHBB recipe book, slashed and baked as above. data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAKAAAAB4CAYAAAB1ovlvAAADOUlEQVR4Xu3XQUpjYRCF0V9RcOIW3I8bEHSgBtyJ28kmsh5x4iQEB6/BWQ . I saw one the other day in a store that is a small counter top oven. I've tried filling the holes with silicone plugs; thought it worked better without. Even at 75% hydration the dough was easy to handle. 9. Holds a 3-cup flour recipe (makes three 13" traditional thin (2") crisp French baguettes. Unmold the dough onto the heated platter. The 2nd two loves of the batch of 4 looked a bit better.I preheated the cloche with the oven, then sprayed with oil and dusted lightly with cornmeal. Remove the lid and brown the tops for 2 minutes. 90 g sourdough starter (45/45 flour and water), 300 g flour (mix of 250 g white flour and 50 g atta). Resistance Against Temperature Changes: A dish or stewpot should be able to withstand wide variations in temperature. Warranty-When you purchase the baking bread pan with lid, warranties give you peace of mind. Since 1850, Emile Henry has established a worldwide reputation for manufacturing the finest quality ceramic ovenware, gourmet cooking products, and bakeware products. The Emile Henry Mini Baguette Baker, made from Burgundy clay, retails for $134.95 and is available in burgundy and in charcoal. Re-create the delicious results of brick-oven baking with Emile Henry's mini-baguette pan. We are therefore pleased to offer a 10 year guarantee on all Emile Henry products. Mix the ingredients on low speed with the bread hook attachment and allow ingredients to blend together (about 1 minute). We . My dough was 2/3 of the Fourth Attempt formula, which produced 400g at 68% hydration. Scoring, especially baguettes, takes a fair amount of practice. They don't look as nice as Mr. Snyder's version but I am pretty happy with them for my first real go with the baker and the recipe. Cover the bowl with a cloth and leave to rise for 40 minutes at room temperature, away from draughts. Probably my technique. The price, $130.00, was hard to justify. We are proud to offer products made from high quality ceramic, which pass rigorous quality control by our team. Calculate Delivery Date In Cart. Thin crispy crust, beautiful open crumb. I never preheat the baguette baker-I have stopped using any semolina or rice flour-I just spray it with oil. I preheated the oven to 475F, but did not preheat the baker. I think 280 C is too hot, but often ovens are not accurate with their supposed temperature. Emile Henry Made In France Bread Cloche, 13.2 x 11.2"", Burgundy. Per page. The scoring is better but i still need to work on it. I also have the Henry bread loaf baker-its a covered pullman pan and has two holes in the bottom and 2 in the top. Premium Professional Bakers Extra Large Couche 35"x26" from France - Heavy Duty Proofing Cloth 100% Natural Flax Linen by Saint Germain Bakery. The mini-baguettes I baked that are in the photo in this thread were baked as I mentioned, but never higher that 400 F (205 C). The instructions say for the first several times sprinkle the moulds with a generous quantity of flour to avoid adhesion. 100 g sourdough starter (50/50 flour and water). My first try resulted in really good baguettes, but they had to be heavily damaged to get them unstuck, aka Krusty. I improvised but they came out bogus. Emile Henry Baguette Baker | Burgundy. So many postings on sticking, and concerns about the venting holes made me wonder if I made a mistake purchasing this at all. More later. After a dozen or more attempts using the EH baker, I think I have everything tuned in. Baked for 25 minutes at 460 degrees they were underdone (see above), so I added ten minutes covered and six minutes uncovered. Warranty not valid for professional or commercial use. 345506. The Baguette Baker. no more with the rice flour - wonderful idea. Add yeast/water to flour/salt and mix/knead for 6 minutes on speed # one using a KA mixer with dough hook. When I went to SFBI for the artisan bread week, I learned just how important steam is. I'm very pleased with the performance of this baker. The quantity of dough, 300g per loaf seems right as a maximum. Sorry, no photos. Guaranteed 10 years and made in France. I formed the loaves and proofed them for 40 minutes in the BB as instructed. I used the recipe from the booklet that came with the baker, which is with all white bread flour. If something goes wrong . Resistance Against Fading Colors: Heat, the dishwasher or sharp instruments will all have an aging effect on a product. Previously, I coated the upper portions but it ran down and off. Emile Henry Baguette Baker | Burgundy. Resistance Against Mechanical Shocks: During everyday use, there are many opportunities to bang a dish or a set of plates. With this baker you can make perfect golden brown Baguette. I could not fully moisten the flour with this formula, so I added 15 g of water, which brought the weight to 575 g and hydration to about 64%. He said he could but it would be very expensive. View Emile Henry's Bread 101. All Emile Henry products are made in France and offer a ten years guarantee. If a hot baker produces a crispy crust, I will add a star. Emile Henry Modern Classic Loaf Pan, 10 x 5.8 x 3.1 inches, Sugar : Buy on Amazon: 2: Emile Henry Italian Bread Loaf Baker | Burgundy : Buy on Amazon: 3: Emile Henry Linen Bread Loaf Baker, 11.02 x 5.12 x 4.72in, Ivory : Buy on Amazon: 4: Emile Henry Burgundy Bread Loaf Baker, 11.02 x 5.12 x 4.72in : Buy on Amazon: 5: Emile Henry 9.25" x 4 . Here is a video that has super long french sticks. The inside of the lid is unfinished ceramic. Inside dimensions: Base 10 dia., dome 4.5 high. When I have baked bread in my WFO, I have used a cloche or some other covered baker. Cover with the lid and leave to rise for 20 minutes at room temperature. What am I doing wrong? My other EH products have not been bad to stick so I would not think this would be different after a few times using. The flavour was excellent as in previous examples. Preheat oven to 450 and bake for 30 minutes covered with lid, and 6-8 minutes uncovered. I just made my first serious attempt at baguettes and used an Emil Henry baguette cloche. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Recipe book included. If I use a very light dusting with the rice flour with the oil, no sticking. Burgundy clay is safe for broiler and microwave use and is oven safe to 500F. The holes in the lid allow the carbon dioxide to escape during cooking, creating a thin, crispy crust so special to French baguettes. Its tray has three wells so you can make up to 3 loaves at once. Formed into three baguettes, 570g of dough is much too small for the moulds, and 600g would be no better. Note that the band of dough between the cuts, where one backs up to make the next cut is narrow letting the bread expand while baking. I use a balled up wad of aluminum foil to remove any residue and then wipe with a paper towel. . Next, I'll reduce the dough volume somewhat and do a better job of coating the pan. Our glazes are particularly resistant to the dishwasher and the most aggressive of detergents. This produces total weight of 580 g and hydration at 70%. Add salt to flour in a mixing bowl and mix. Shape each section by rolling into a thin cylinder, slightly longer than the moulds in the tray. Some dumb reason I usually follow manufacturers instructions for the first go around . When the oven is at 400F, carefully take the base out of the oven, sprinkle each cavity with all-purpose flour (the more the better) and place the shaped dough onto the hot base. prudent with money figgerits; stockton lake horse trails near hamburg; farmers' market nutrition program 2022 Emile Henry Baguette Baker | Burgundy. I believe the sticking issue has to do with the initial heat when inserting into the oven, but if we have something to circumvent this, let's do it !! Our glazes are particularly resistant to the dishwasher and the most aggressive of detergents. The time of baking I use is 30 minutes covered and 6-8 uncovered. Emile Henry Ceramic Bread/Potato Cooker | Burgundy. Logos may differ than what is shown in images. I am a casual home baker and I've just been baking artisanal bread for a few months after making a sourdough starter. The difference in taste was dramatic; slight tang, and very much deeper and more complex. Price Matching Available. I use a very, very sharp Japanese Global Ni knife. I don't know the answer to the above and below heat question. Add about 2 cups of flour and then yeast. This is an Emile Henry Baguette Baker, black ceramic base. I would get it replaced. Needs about 380g of dough per baguette. Produces petite baguette loaves with crispy crust and airy interiors. 15.4 x 9.4 inches. Add to Wish List Add to Compare . Share it with your friends so they can enjoy it too! The baker's domed lid traps steam to create the crackly exterior and airy interior classic baguettes are known for. Place all three into the pan. The recipe book is incorrect in stating the quantity of dough per baguette. Add yeast to water and mix. Turn speed up to a low/medium . Couple of cups of ice cubes in a cast-iron-frying pan on the bottom shelf; close the oven door and 25 - 30 mins later, three golden, crusty, delicious baguettes. Sale Bestseller No. Emile Henry makes some of the . Will finish baking when I need them. It's a glazed ceramic three-baguette mould with cover; full description available online. Once the dough has been thoroughly kneaded, immediately take it out of the mixer, divide it into 3 equal pieces, and shape into baguettes. So, here's where I am now. I followed the recipe except I substituted about 20 grams of whole wheat for the other flour. The lid creates the right amount of moisture needed for cooking in all four. This was my first attempt at baguettes. Mine are about 225 g each. There is a recipe and instruction book included. Regular price Esther-It was most likely your technique. Ha ha ha so funny And may I ask how much water and flour do you use? Qty. Esther-those look great! Heat the water to around 40C(100F). what kind of steam oven do you have? With the mini baguette baker Ive been able to get a wonderful crisp crust with the most tender crumb. The issues with the pan itself seem to be sticking bread and the time of baking covered vs. uncovered. It steams for 2 minutes, then shifts to a standard bake without steam. For Cleaning & Care of the product with unglazed area, simply use dishwashing liquid, water, and a sponge rinse well and air dry. This will be my standard baguette formula and method. 285g flour (mix of 240 g white flour and 45 g atta). Fill your home with the aroma of French bread with a beautiful ceramic bread pan. :). I just bought an Emile Henry baguette baker and can't seem to find a good recipe and instructions for pure sourdough baguettes. In stock. BUT in a booklet I found on internet it says to bake for 25 minutes with lid on and 25 minutes without the lid! Start shopping online now with Instacart to get your favorite products on-demand. The dough is refrigerated for at least 12 hours and up to 36 hours before forming and proofing. 3. I ordered the Emile Henry Baguette Baker and it arrived yesterday (sooner than expected). No problem with sticking. If you want more color on your bread, remove the lid and bake for an additional 5 minutes. Color: Charcoal. Or slide the dough and parchment paper directly onto the base when it becomes available. Pour in the warm water and knead for 5 minutes until you have a smooth dough. $145.00 After the final rise, score the dough, return the lid and bake for 30 minutes at 450-460F with fan on. Makes three baguettes, ready to serve with butter or split for making French-style sandwiches. Return the lid to the baker. I don't use a couche, and looking for some kind of mould I got in touch with a ceramist to ask if he could make a two-baguette mould with a cover. After the first proving, remove the air from your dough by kneading it again, then place in the bread loaf baker for the second proving. Remove the lid, switch the oven to bake (fan off), and let the loaves brown (about 5-6 minutes). I have never seen a WFO with an attachment for steam, like in a commercial bakery. As I mentioned before, the baguette is a simple bread that is hard to get right, and the baguette baker is a great tool help . Note the top of the baguette is pointed at 12 o'clock when starting to score so turn or line up your body and arm. Make 3 shallow slashes on each baguette and then cover with the lid and bake in the oven for 35-45 minutes. Worked like a charm. SALE. Emile Henry Made In France Baguette Baker : Product Care Instructions : Dishwasher Safe : Number of Pieces : 1 : Item Weight : 7.4 Pounds : Upper Temperature Rating : 260 Degrees Celsius : Is Dishwasher Safe : . Our ceramics allow our products to be taken directly from the freezer to the hot oven (+250C/500F). The following is a list of every product that baking cloche has reviewed and that is available at the time of writing. German 405 flour, hopefully that is ok. For some reason I can't upload the picture of them on the rack, but here is the link:https://goo.gl/photos/H8jWnjdNEKE79HxG7. For this first time, I followed the recipe in the included booklet, knowing that others have tweaked it. I used a Kuhn Ricon nonstick serrated knife for scoring and it went right through the dough nice and deep without sticking. Formed two baguettes, which were a good size for the moulds. $123 $98. I often use some of these metal paper clips to hold pans together. Quantity: Add To Registry . All Emile Henry products are made in France and offer a ten years guarantee. Still owned and operated by the Henry family, the company today manufactu Both #4 and #5 produced satisfying baguettes, losing marks only for the uneven slash marks, because the dough was relatively wet and the lame dragged. WIZZMEDIA. I have also seen people use a sprayer to try and generate steam. Bread baker : Product Care Instructions : Dishwasher Safe : Number of Pieces : 1 : Item Weight : 7.41 Pounds : Item Dimensions LxWxH : 15.35 x 9.4 x 4 inches : Is Dishwasher Safe : . 4. We are therefore pleased to offer a 10 year guarantee on all Emile Henry products. Brush some water over the surface of the baguettes, making sure that the water doesnt come between the dough and the mould, which would make the dough stick to the mould while cooking. Leave the dough to rise a second time. They did have good oven spring and didn't stick with me being generous with the flour. Baguette pan : Product Care Instructions : Dishwasher Safe : Number of Pieces : 1 : Item Weight : 150 Grams : Is Dishwasher Safe : Yes : Product Dimensions : 13.78 x 19.29 x 9.84 inches : Work the dough by hand to let the air out, then divide into 3 sections. When I brought the EHBB home, I had some dough on hand in the refrigerator. Handcrafted in France by Emile Henry - a family-owned business making the finest ceramic bakeware since 1850 - the Baguette Baker lets you bake three golden, crisp-crusted baguettes at a time in the comfort of your own kitchen. Preheat oven to 475F (I use the convection mode). The crust was a bit too thick and hard. Krusty-I too want to thank you for your excellent post. Because I have a steam oven, I do not bake with the top on at all. This collection of beautiful ceramic bakeware includes pieces that are sure to become some of your favorites. My problems are the technique of using the lame and the bland taste of my first baguettes. Pre-heat the oven to 250C (475F / Gas Mark 9). In Stock. I definitely need work on my scoring but other than that I'm thrilled.I even signed up for the forum here just to rave about the cloche. Easy to use, you just place the dough in the holes, cover with the lid and put the mold in the oven. There's no sticking at all. Experts reviewed the products before ranking them. Bestseller No. I think all others are dependent on the recipe used and not on the pan. I always preheat the big EH dutch oven for boules and have never had sticking problems. The bread needed about 5 min of time without the lid. Works great. $16092. Materials: Ceramic made from high fired Burgundy clay, Burgundy Clay. First adjustment for next attempt: make only two baguettes with this quantity of dough. I looked at the directions again, and thought if that was a good recommendation, they would have said that. I really should take some. It works very well, it steams for about two minutes initially and then stops steaming-it has several programs that you can bake with. This totalled 600 g, but when I weighed the dough to divide it for two baguettes I had 650 g. I think the miscalculation was failing to account for the water in the sourdough starter, I proofed and baked it anyway. Emile Henry Baguette Baker. I'll know soon enough ! FREE 1-3 DAY SHIPPING. Thanks for the tip on the silicone plugs. The recipe book is incorrect in stating a baking time at 25 minutes covered after preheating the oven at 470 degrees, because the BB itself is not preheated. Get Emile Henry Burgundy Baguette Baker delivered to you in as fast as 1 hour via Instacart or choose curbside or in-store pickup. How do you use a baguette baker? Ascorbic acid and diastatic malt powder as above. While one batch of dough is baking, proof the next loaf. Floured the moulds liberally. I used an exacto knife this time having no access to a lame. Very nice. I do use cast iron for a great deal of my cooking and enjoy the results for most things, including biscuits, but I feel clay produces better overall results for most breads. if you then let the surface dry a bit the slashing is much easier. Their recipes seem to be off the mark. My next bake will be using 100% fresh ground whole wheat flour ground in my home mill, since we prefer whole wheat baked goods. On sale. Makes three baguettes. Particularly resistant to shocks, our ceramic is even used in restaurants! 3 minutes and well demonstrated. Below are some of the top picks and bread cloches that have been most : you are so right. To begin, I exactly followed the recipe in the instruction booklet. Click here to download our Bread Baking Recipe Booklet. Content posted by community members is their own. Thank you so so much for all the time you spent in detailing your experiences for us. The photo I posted above of my mini-baguettes was scored with my Global Ni. What an effort you made to get everything right; your attention to detail is very much appreciated! Employed as the Estate Chef to a wealthy family who often entertain VIP's, the Emile Henry Baguette Baker was nothing less than a gift from the Almighty . Baker of Seville Bread Lame - Change from Straight or Curved Blade Lame in seconds with the Patented Design. I suspect these defects were the result of hydration less than 70%. Easy to use, you just place the dough in the holes, cover with the lid and put the mold in the oven. Place the closed Baguette Baker in a pre-heated oven - generally at 240C / 460F. Here's the updated video/recipe for the Emile Henry Baguette Baker: Best Recipe for Emile Henry Baguette Baker *Revised Recipe*https://youtu.be/vMo32k. The result of two years of development, the Emile Henry Bread Cloche will quickly become your favorite bread baking assistant. I have a steam oven, and I bake with a program. Brush flour inside the baking tray and place the cylinders of dough in each mould. Just experimenting Less healthy of course but fun to see the result with using sparkling water: Either I'm terribly naive, have poor vision or am too easily pleased but having read all these letters on the trials and travails of baking baguettes, I am amazed that people go to such trouble: I've been baking at home for more than 40 years and simply roll out my baguettes, lift them onto a cornmeal coated peel then slide them onto a baking stone in a 475 oven . Kevin-no those were done in my steam oven, uncovered. Bestseller No. then ditch'em and do my own thing. I have read that some put the baguette into the hot baker and then put it back in the oven. Warranty not valid for professional or commercial use. Once cooked, you can remove the lid and leave the baguettes in the oven to brown a little. This would total 560 g at about 60% hydration. I have not tasted it yet; however, I can tell you that the bread was not as crunchy as some I have baked on a steel with steam from a pan underneath. You can proof the loaf in a lightly floured cloth-lined bowl or on a parchment-lined baking sheet. QTY: Add to Cart $145. Any variation in the finish of the item is due to the handiwork carried out in our workshops and does not alter in any way the culinary qualities of our dishes. I know from watching videos that many bakers bake exclusively. 2. Preheat oven to 400F degrees with the base of the Emile Henry Baguette Baker in the oven. Mix for another minute and then add remaining flour, adjust speed to medium and mix for another 4-6 minutes. due to time constraints, went ahead and just used the basic recipe from the brochure. Add about 2 cups of flour and then yeast. Grease the base of your bread baker generously, on the bottom and the sides. I don't think I went deep enough. Esther-no spray, the steam oven steams for 2 minutes then goes into convection mode. Recipe book included. Using the same Bouabsa 70% formula, I preheated the oven to 500 degrees, and baked the baguettes covered for 25 minutes and uncovered at 475 degrees for five minutes. In order to develop baking cloche, Make deep slashes across the top. But my problem is: How do you load the baguettes into the baker when they are proofed? to you, Krusty. But the EH baker raised the quality to a new high in my opinion. Alveolae were large and irregular, chewy crumb. I think you should try both ways to see which is best. For Cleaning & Care of the product with unglazed area, simply use dishwashing liquid, water, and a sponge - rinse well and air dry. S$20624. Couldn't ask for better. ; the crumb was a too tight. I chose to preheat the baker at 500 degrees, I used a little brown rice/for mix sifted into the pan before loading my proofed baguettes into the baker's troughs using a wood plank. I'll try proofing uncovered, to produce a drier surface and probably smoother slitting. Meanwhile, divide the dough into three parts. I have a Wolf steam oven, so I bake them uncovered in it. That little hint helps a lot, at least it helps me. What will be the result if I clean the BB thoroughly, but don't wash it ? Second, I noted the loaves sticking to the bottom along the upper sides of the "trays". Nicely formed loaves, and yes, it probably will take some work to dial in the right timing to get the color you want, though the second batch looks pretty nice. Or does it sound right? Rub the upper parts of the three toughs with butter and spread about 1/2 tsp of olive oil over the rest of the troughs. I am going to think about your retrofit for the baguette baker, and probably get some plugs for this pullman. I used Peter Reinhart's Pain de Campagne in his BBA book. Oven safe to 500F. The fourth 1/4 of the dough is going to be pizza for tonights dinner. On sale. Well worth the purchase. is it commercial or meant for the mortal home bakers? Easy to use, you just place the dough in the holes, cover with the lid and pu. Regular price There is no need to do anything while cooking. I baked at 450 degrees (after preheating to 500) for 16 minutes, then removed the lid and baked another 12 minutes (until sufficiently browned).
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