Emile Henry Epi Brout Weess Stalk Baguette Baker

Name: Emile Henry Epi Brout Weess Stalk Baguette Baker
Brand: Emile Henry
SKU: 3289315055173
Price: 224.96 EUR
Availability: InStock

Brand:Emile Henry

2/5

€
224.96

Traditionell gëtt Pain d'Epi aus engem klassesche franséische Brout Rezept gemaach. Elegant a lecker - am Fong ass et eng Baguette, déi op eng Manéier geschnidden ass wéi e Weessstéck. Zënter 1850 huet den Emile Henry a Frankräich eng grouss Palette u qualitativ héichwäerteg Keramik Kachgeschir produzéiert. Mat enger 10 Joer Garantie sinn eis Produkter aus Naturmaterialien gemaach a sinn a Frankräich, am Süde vun der Bourgogne entworf a fabrizéiert ginn. Gesteiert Produktioun, ouni Offall, gehéiert zu eisem alldeeglechen Engagement: Den CO2, deen aus eisen Ateliere verdriwwen ass, ass besonnesch niddereg duerch eis modern Feiertechniken, déi manner Energie erfuerderen. Den Offall gëtt allgemeng recycléiert an d'Waasser dat an der Produktioun benotzt gëtt, gëtt gefiltert an erëm am Produktiounsprozess benotzt. Eis Platen goufen ëmmer a Frankräich produzéiert, zu Marcigny am Süde vun der Bourgogne: et ass eng Traditioun a Savoir-faire, déi vu Generatioun zu Generatioun iwwerginn ass. All Aarbechter preparéiert seng Schimmel, produzéiert seng Platen a ënnerschreift jidderee mat sengen Initialen. Mir sinn houfreg op dës Verantwortung, déi jidderee vun eisen Aarbechter uvertraut ass, wat e Versprieche vu Qualitéit fir all eis Produktioun ass. Eis Epi Bread Baker erlaabt Iech zwee Weessstiel Brout mat Liichtegkeet ze baken. D'Huelraim maachen et einfach den Teig ze formen an den innovativen refractaire Keramik an de Kuppeldeckel kreéieren dee richtege Fiichtegkeetsniveau beim Baken fir e perfekte Brout ze kréien. All Emile Henry Produkter ginn a Frankräich gemaach a bidden eng zéng Joer Garantie. Entdeckt d'Freed fir Äert eegent Epi-Brout ze baken, kräfteg a voller Aroma.

Betrag

An de Weenche leeën Kaaf elo

EAN: 3289315055173

Kategorien Heem & Kichen, Kichen & Iessen, Bäckerei, Brout & Brout Pan, Franséisch Brout & Baguette Pan,

EINFACH ze botzen. Spullmaschinn sécher, einfach mat Seef oder Waasser gebotzt. 10 JOER GARANTIE géint Fabrikatiounsfehler wann se an engem Haushaltsëmfeld benotzt ginn. LËSCHT Brout liicht a wäert net knacken, knacken, verréckt oder absorbéieren Geroch oder Aromen. DESIGNED fir ze formen, ze proofen a baken an engem Behälter. Maacht zwee Weessstiel Brout gläichzäiteg. CREATET petite Weessstäng Baguette Brout mat knusprech Krust a loftlechen Interieur. MADE A FRANZ. Gemaach aus all Naturmaterialien a fabrizéiert mat dem Emile Henry seng propriétaire Flame Technologie.

color	Linen
Country of Origin	France
Customer Reviews	2.9 2.9 out of 5 stars 4 ratings 2.9 out of 5 stars
Item model number	505517
Item Weight	8.36 pounds
Manufacturer	Emile Henry
Package Dimensions	16.73 x 9.69 x 4.92 inches

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Scritto da: Momo

Crispy but not pointy

Normally to make Pain d’Epi, I would form a baguette shape out of dough on parchment paper, let it rise for 20-30 minutes, then use oblique cuts and pull the cuts to each alternating sides to make the wheat stalk shapes, then transfer it to a pre- heated pizza stone, where I would also have a pan heating in the oven to which I would add water to steam the bread for its initial oven rise. Instead, using this Emile Henri mold, I form the dough into one skinny 36” or so long strand, snake it into the mold, which has been lightly oiled and floured, cover it and wait 45 minutes, then put the covered mold into the oven at 475’ for 30 minutes, where it self steams, then remove the lid for 5 minutes to brown the top. While a few steps are saved, the nicest part of using the mold is the beautiful texture of the bread from self steaming. The downside is, it takes a bit longer, and you don’t get crispy pointy edges like you do with the traditional method- instead you get an Epi shape to the loaf, but all the edges are rounded. But it’s still crisp, and very crunchy, and like regular Epi, you can just tear off a serving sized piece. So, it’s a trade-off. Another negative is, now you’ll need to clean the pan, which is a very tiny bit fussier than a flat stone, and you’ll need to store the pan, which is quite large. It’s a slightly more convenient way to make the bread, though not an exact replica. I should mention that you could still cut the rope of dough into 3” pieces, with an angled cut, and overlap the pieces to form each “leaf” segment before placing the dough in the mold, and potentially attain a more pointy surface, though I didn’t quite master that one yet. Overall though, it’s an acceptable loaf, and it’s fun to use, though it’s potentially a trick you could tire of. Since my first review, I tried cutting the long snake of dough into 3” angled pieces, and placed them into the bread form with the angled side facing out. Shown in the second photo, it’s a slightly better result but still didn’t duplicate the nuances of the traditional method.

Scritto da: jjnbos

First one arrived broken. So did the second. Third time unbroken, but doesn't really work.

I thought that this is going to be fun, but Amazon needs to put a lot, lot, lot more bubble wrap in the box. Third time I ordered from Emile Henry directly and it arrived intact. I used it a few times, and even if you go to the trouble of cutting the dough and flipping and fiddling with it, does not look like a wheat stalk; it makes what looks like a group of rolls. Haven’t used it in months. Clearly not a good use of money. However the Emile Henry 3 mini baguette pan is wonderful!

Scritto da: Mickeba

Can’t review

I can’t review the product because it was broken into 100s of pieces