Emile Henry Covered Loaf Pan
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Bake sandwich-style loaves to perfection in Emile Henry's covered pan, inspired by vintage French bakeware. The Burgundian clay absorbs, distributes and retains heat evenly, so bread bakes to a golden, crispy crust. Ridges in the base distribute heat across the bottom and prevent sticking. The special domed lid keeps moisture inside for a moist, fluffy interior, while allowing the bread to rise to its full height, and holes in the lid and base release excess steam and pressure.
- Sized for a loaf up to 1 3/4 lb.
- Burgundian clay absorbs and retains heat evenly for gentle, uniform baking.
- Produces classic sandwich-style loaves.
- Preheat in the oven, then place proofed dough inside.
- Lid retains steam to ensure moist, tender bread with a crisp crust; two holes release excess moisture.
- Durable, hand-applied glaze releases loaves easily and will not chip, crack or craze over time.
- Will not absorb odors or flavors.
- Microwavable; oven, freezer, broiler and dishwasher safe.
- Handcrafted in France.
- Dimensions & More Info
- 9 1/2" x 5 3/4" x 4 3/4" high.
- 2-qt. cap.
- Made in France.
- Use & Care
- Microwavable; freezer, broiler and oven safe to 500°F.
- Dishwasher safe.
- Never use abrasive cleaning products or scouring pads.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 5 out of 5 by lshafer from A must for serious breadmakers I have several covered bakers for bread, and this was my latest addition. I use it when I am baking sour rye breads destined for making sandwiches! It is another superb EH bakeware item. The clay and lid ensure a great crumb and crust. The first loaf stuck a little bit, but the second and subsequent loaves slid out easily.Date published: 2018-02-19Rated 5 out of 5 by Beachbum from Great pan. I made a basic white sandwich bread and it turned out wonderful. I sprayed the pan with baking spray and laid a sling of parchment onto bottom and up the long sides with a little overhand to easily lift out. Spray the top of bread with a little water before putting the lid on.Date published: 2018-02-10
I see that the instructions to use the pan are to preheat it in the oven and then place proofed dough into preheated pan. Has anyone used this method? Do you proof your dough in another pan lined with parchment and then transfer to this pan once it is preHi Lisa2077, The vendor advises that parchment paper would be best but the pan does need to be preheated before the proofed dough is placed inside to cook.Date published: 2019-01-07