Bread recipes with the Emile Henry XL oven

This beginning of the year, Emile Henry has surprised us with many novelties, several of them designed for those of us who love to make bread at home: among other things, he has brought us the ceramic oven for corona bread and the XL bread oven .

The latter is a very versatile oven: like all Emile Henry ovens , it is designed to generate optimal humidity conditions to achieve a crispy crust, without having to be aware of generating humidity when baking with a glass of water or a separate tray. You can make all kinds of bread in it: campaigns, rustic, long loaves... But also, you can use it without the lid to bake XL biscuits, meat pies, sweet or savory cakes, plum cakes... all in XL size, great for the days that we have guests at home or to make leftovers and save it for the next day.

We know from several people who have already tried it, that the oven offers everything it promises: You are making irresistible loaves! And for those of you who are waiting for ideas to get the most out of it, I leave you with a couple of recipes that, without complications, will make you enjoy good homemade bread. Hands down!

Here are the recipes for rustic country bread, based on a poolish, which will give it a mild flavor, and the recipe for rye bread with onion confit and rosemary, a bread with character that you will love.

Country style rustic bread with poolish method

Preparation time: 40 minutes

Cooking time: 55 minutes

Ingredients

For the poolish:

• 200 gr of bread flour (T55 wheat flour)
• 20 gr of fresh baker's yeast
• 10 grams of powdered sugar
• 200 ml of lukewarm water

For the bread:

• 1 Kg of wheat flour T55
• 20 grams of salt
• 400 ml of lukewarm water
• 10 gr of butter for the mold

Preparation

for the poolish

1. Dissolve the yeast and sugar in lukewarm water (approximately 35ºC)
2. Add the flour and mix it with a spatula . Let rest covered with film in a draft-free place.
3. When the poolish is frothy and has doubled in volume, you have it ready to use.

For the mass

1. In a large bowl , mix the poolish with the 400ml of water.
2. Add the flour and salt at the same time and work the dough well until it gives it body (to save time and energy, use the Kitchen Aid with the hook accessory).
3. Cover the bowl with a cotton cloth and let the dough rest for about 30 minutes at room temperature.
4. Work the dough again to break it up and degas it.
5. Shape the dough so that it takes the shape of Emile Henry's XL rectangular oven and place it inside, having previously greased the ceramic oven with butter.
6. Put the lid on the ceramic oven and let it rest for 30 minutes at room temperature.
7. With a brush apply a little water on the surface of the dough, sprinkle a little flour and make some firm cuts on the surface with a blade .
8. With the oven preheated to 240ºC, insert the ceramic oven inside. and keep it for 50 minutes.
9. Once that time has passed, remove the lid and leave it for another 5 minutes in the oven.
10. Remove it from the oven and leave the ceramic mold on a cooling rack or on a cloth (never on the marble, to avoid a temperature shock in the ceramic) and wait for it to cool down a bit before unmolding it.

Rectangular ceramic oven XL Emile Henry

Rye bread with onion confit and rosemary

Preparation time: 30 minutes

Cooking time: 55 minutes

Ingredients

• 800g of bread flour (T55 wheat flour)
• 200 gr of rye flour
• 20 gr of fine salt
• 10 g dry baker's yeast
• 600 ml of water (at about 35-40ºC)
• 10 gr of butter (for the mold)
• 2 onions
• 5cl of olive oil
• 1 sprig of rosemary

Preparation

The day before

1. Mix the two flours together with the salt and dry baker's yeast in a bowl .
2. Pour warm water (approximately 40ºC) and work the dough into a smooth and elastic ball (if you do it with the Kitchen Aid , use the hook accessory).
3. Cover the bowl with a cotton cloth and let the dough rest for 30 minutes at room temperature.
4. Without removing it from the bowl, press the dough to degas it, form a ball with it again and cover the bowl again, this time with kitchen film, and leave it in the fridge overnight.

The next day

1. Take the dough out of the fridge so that it loses the cold.
2. Chop the onions, fry them in a pan with olive oil and add salt and pepper.
3. Incorporate the previous mixture into the dough (pour the mixture on top of the dough and see making folds with the dough, so that everything is well incorporated). Form a roll with it the size of Emile Henry's XL Rectangular Ceramic Kiln .
4. Put the ceramic oven lid on and let the dough rest for 45 minutes at room temperature.
5. Brush the surface of the dough with water with the help of a brush , spread a little flour on its surface and put a sprig of rosemary on top.
6. With the oven preheated to 240ºC, introduce the ceramic mold with the lid for 50 minutes.
7. Once this time has passed, remove the lid and leave it in the oven for 5 more minutes.
8. You remove it from the oven and wait for it to cool down a bit before unmolding it (as in the previous recipe, avoid strong heat contrasts in the ceramic, do not leave the ceramic oven directly on top of the marble when it is hot).