Making bread at home: My opinion and recipes for the Emile Henry bread oven

I believe that there is no better satisfaction than eating the bread that one has made oneself. Being able to taste the result after so much care put into the choice of ingredients, the kneading, the observation during fermentation... Seeing the evolution that the dough undergoes during the process is a truly exciting experience... and without a doubt, after trying the bread, delicious! Today I want to talk to you about the Emile Henry bread ovens, and offer you a recipe with them.

The ovens to make bread at home Emile Henry

The great secret to obtaining crispy bread lies in cooking, in having a high and well-regulated degree of humidity according to the volume of bread you bake. Knowing this, Emile Henry worked on and developed ceramic bread ovens : they recreate the same humidity conditions as a traditional bread oven, and hence the great success of the results you get with them: a thick, crispy crust and a fluffy crumb

There are three ovens with these characteristics, the oven for round or traditional bread, the oven for baguettes and the oven for sliced ​​bread.

Round bread oven , baguette oven and Emile Henry sliced ​​bread oven

How do Emile Henry ovens work?

Ceramic is a material that already stands out for preserving the moisture of the food we cook in it very well. In the case of ovens, the lid retains the steam that forms during cooking (half of the dough is water) and this steam helps to form an elastic and fluffy crumb. As cooking progresses, the inner unglazed lid absorbs that steam, helping to form a crispy, golden crust at the end of cooking. The holes in the lid also play a role in this process, as they help to maintain a correct level of humidity and also help the heat to penetrate, giving our bread perfect cooking.

RECIPES WITH THE ROUND BREAD OVEN

Quick round bread recipe

• Preparation time + fermentation: 1h 15
• Cooking time: 35 min.

INGREDIENTS (for a loaf of 800gr)

• 500g wheat flour to make bread
• 280g warm water
• 10g salt
• 10g icing sugar
• 10g baker's yeast
• 30ml milk

PREPARATION

• Heat the water until lukewarm (35°C/95°F max).
• In a large bowl mix the flour, salt, sugar and yeast ➊
Add the warm water and gently knead for 2-3 minutes.
Shape the dough into a ball, cover it with a kitchen towel and let it rest for about 20 minutes in a warm place (20°C/68°F), protected from drafts.
• After that time, knead again to eliminate the carbon dioxide.
Sprinkle flour over the base of the Emile Henry oven, roll the dough into a ball and place in the center.
• Cover it with the oven lid and let it rest for another 45 minutes at room temperature.
• With a brush, paint the surface of the dough with milk and sprinkle a little flour on top.
Now you have to make several cuts in the dough with a sharp knife➋.

• Cover again and place the Bread Cloche in the preheated oven at 240°C/460°F and bake for approximately 35 to 45 minutes.
• Take it out of the oven and let the bread cool on the base but without the lid.

➊ What is the difference between baker's yeast and baking powder?
Baking powder lightens the dough artificially. Baker's yeast causes real fermentation by creating bubbles in the dough.

➋ How do I have to make the cuts on the surface of the dough?
Use a sharp knife and make cuts, without pressing too much, about 5mm deep. They are made so that carbon dioxide and moisture can be easily released in the first moments of baking the bread. They will also help the bread look delicious once it is done.

Traditional bread recipe with raisins and toasted hazelnuts

Preparation time + fermentation: 1h15
Cooking time: 45 minutes

INGREDIENTS

• 500 g wheat flour to make bread
• 250 g whole wheat flour
• 420g lukewarm water
• 15g salt
• 15 g icing sugar
• 15 g baker's yeast
• 50 g raisins
• 50g hazelnuts

PREPARATION

• Heat the water until lukewarm (35°C/95°F max).
• In a large bowl mix the flour, salt, sugar and yeast. ➊
• Add the warm water and gently knead for 2-3 minutes.
Shape the dough into a ball, cover it with a kitchen towel and let it rest for about 20 minutes in a warm place (20°C/68°F), protected from drafts.
• Toast the hazelnuts in a pan without using any type of fat. ➋
• Knead again to remove carbon dioxide and add the hazelnuts and raisins
• Sprinkle flour over the base of the Emile Henry oven , roll the dough into a ball and place in the center.
• Cover it with the oven lid and let it rest for another 30 minutes at room temperature. Preheat oven to 240°C / 460°F.
• With a brush, paint the surface of the dough with water and sprinkle a little flour on top. Now you have to make several cuts to the dough with the Emile Henry blade (included in the set)
• Cover again and place the Emile Henry Bread Oven in a preheated oven at 240°C/460°F and bake for approximately 45 minutes at 240ºC/460°F.
• For an even crispier, golden crust, remove the lid 5 minutes before the bread is finished baking.
• Take it out of the oven and let the bread cool on the base but without the lid.



➊ Is it possible to use other types of flour? which is it?
Yes, as long as 50% of the flour is wheat to make bread. For example, chestnut flour would give this recipe a sweet touch that would go very well with raisins and hazelnuts. Another flour that would work well in this recipe would be whole grain flour for a crispy touch. And to obtain a stronger flavor and a darker color, rye flour is ideal.

➋ How do I toast the hazelnuts and why?
The seeds must be toasted so that they remain crunchy both during the preparation and during the baking of the bread. It also helps to preserve the flavor. It can be done in two ways, as long as no fat is added: they can be placed in a very hot oven for 5 to 6 minutes, stirring often; or in a nonstick skillet over medium heat, stirring occasionally.

Tips and tricks for baking bread at home with Emile Henry ovens

PREPARATION OF THE DOUGH

You can do it by hand, with a food processor or using a bread machine . You can follow any of the recipes you see below or follow your own recipe.

The round bread oven is perfect for baking a loaf of bread weighing about 1.2 kg, which corresponds to about 750 g of flour.

FERMENTATION

Let the dough rest to ferment at room temperature, protected from drafts, for the time indicated in the recipe.

BAKED

Before the last phase of fermentation, give the final shape to the dough and place it in the Emile Henry oven. To bake the dough, place the ceramic oven with the lid in your oven for the time and temperature indicated in the recipe.

HOW TO CARE FOR IT

Emile Henry bread ovens have been designed to be used in any conventional oven. However, it cannot be used directly on the flame of gas cookers or on any other type of cooker (electric, induction...).

The first few times you use the oven, be generous by spreading flour on the surface. Ceramic becomes non-stick with use and time, but at first to prevent the dough from sticking, this simple gesture of sprinkling flour is enough.

You can wash the oven in the dishwasher: it will not lose any of its properties or its colour. If the dirt is attached to the ceramic, you can leave it soaking in hot soapy water or mixed with a splash of vinegar. Then you pass a sponge and it will be like new!

It is important that you let it dry well before storing it and it will last flawlessly for many years.