The Emile Henry crown bread mold is not just a pretty mold. It is a mold to enjoy making bread and pastry. With it, you can bake all kinds of breads and get a beautiful crown-shaped loaf, and you can make all kinds of brioches (in fact, we already have a few recipes with it on the blog).
Thanks to the air circulation generated inside it, as well as its ceramic material, it allows a fabulous baking of bread doughs, resulting in very tasty bakery products.
What are we bringing you today? A basic and essential recipe to start enjoying your bread oven. The first thing to note is that this is a recipe that does not require kneading (resting is required, because if you are a beginner at making bread you should know that dough resting also kneads!). The result is a perfect everyday bread, to enjoy with your meals or to cut into individual rolls and make your sandwiches. Are you up for it? Be careful! Making bread is very addictive, consider yourself warned.
Ingredients
- 500 g wheat flour
- 10 g fine salt
- 5 g active dry yeast
- 270 g warm water at 40ºC
- 10 g butter for the mold
Preparation
The day before
- Mix the flour, salt, and dry yeast in a bowl.
- Pour the warm water (approximately 40° C) and work the dough quickly and briskly until you obtain a smooth ball. You can use a kitchen robot with the hook attachment, it makes the job much easier.
- Cover the container with a damp cloth and let the dough ferment for 30 minutes at room temperature.
- Press the dough lightly to release carbon dioxide. Shape it into a ball, wrap it with plastic wrap or put it in an airtight container and leave it in the fridge overnight.
The next day
- Grease the inside of the crown mold base with butter and dust it with flour.
- Shape the dough into a cylinder and cut it into eight equal pieces, using a bench scraper for bread.
- Shape each piece by folding it onto itself to make a ball. Place the balls in the cavities of the mold.
- Place the lid and let the dough ferment for 45 minutes at room temperature. Preheat the oven to 220 °C.
- Brush the top of the dough with warm water and dust with flour. Place the lid and put the mold in the preheated oven.
- Bake for 25 minutes at 220-240 °C. Remove the lid and bake for another 5 minutes to brown the bread.
- Take the mold out of the oven and let it cool for 5-10 minutes before removing the bread from the mold.
Emile Henry ceramic crown oven
