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

I think there is no greater satisfaction than eating bread that you have made yourself. Being able to taste the result after so much care put into choosing the ingredients, kneading, observing during fermentation... Seeing the evolution that the dough undergoes during the process is a truly exciting experience... and without a doubt, after tasting the bread, delicious! Today I want to talk to you about Emile Henry bread ovens, and offer you some recipes with them.

Emile Henry's home-made bread ovens

The great secret to obtaining a crispy bread lies in baking, in having a high degree of humidity that is well regulated according to the volume of the bread you are baking. Knowing this, Emile Henry worked on and developed ceramic bread ovens : these recreate the same humidity conditions as a traditional bread oven, 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.

Emile Henry round bread oven , baguette oven and loaf oven

How do Emile Henry ovens work?

Ceramic is a material that stands out for its ability to preserve the humidity of the food we cook in it. 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 spongy crumb. As cooking progresses, the lid without interior enamel absorbs this steam, helping to form a golden and crispy 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 heat 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 an 800g loaf)

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

PREPARATION

• Heat 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 knead gently for about 2-3 minutes.
Form 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 draughts.
• After this time, knead again to eliminate carbon dioxide.
Sprinkle flour on the base of the Emile Henry oven, form the dough into a ball and place it in the centre.
• Cover it with the oven lid and let it rest for another 45 minutes at room temperature.
• Using 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 oven (also called "Bread Cloche") in the oven preheated to 240°C/460°F and bake for approximately 35 to 45 minutes.
• Remove from the oven and allow the bread to cool on the base but without the lid.

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

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

Traditional bread recipe with raisins and toasted hazelnuts

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

INGREDIENTS

• 500 g wheat flour for making bread
• 250 g whole wheat flour
• 420 g warm water
• 15 g salt
• 15 g powdered sugar
• 15 g baker's yeast
• 50 g raisins
• 50 g hazelnuts

PREPARATION

• Heat 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 knead gently for about 2-3 minutes
Form 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 draughts.
• Toast the hazelnuts in a frying pan without using any type of fat. ➋
• Knead again to remove carbon dioxide and add the hazelnuts and raisins
• Sprinkle flour on the base of the Emile Henry oven , form the dough into a ball and place it in the centre.
• Cover with the oven lid and let it rest for another 30 minutes at room temperature. Preheat the oven to 240°C / 460°F.
• Using a small brush, paint the surface of the dough with water and sprinkle a little flour on top. Now you have to make several cuts in the dough with the Emile Henry knife (included in the set).
• Cover again and place the Emile Henry bread oven in the oven preheated to 240°C/460°F and bake for approximately 45 minutes at 240°C/460°F.
• For an even crispier, golden crust, remove the lid 5 minutes before the bread is finished baking.
• Remove from the oven and allow the bread to cool on the base but without the lid.



➊ Is it possible to use other types of flour? Which ones?
Yes, as long as 50% of the flour is wheat flour for making 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 combine well in this recipe would be whole grain flour that would give it a crunchy touch. And to obtain a stronger flavor and a darker color, rye flour is ideal.

➋ How do I roast hazelnuts and why?
The seeds need to be toasted so that they remain crunchy both during preparation and during baking of the bread. It also helps to retain their flavour. This can be done in two ways, provided that no fat is added: they can be placed on a baking sheet in a very hot oven for 5 to 6 minutes, stirring often; or in a non-stick frying pan over a 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 one of the recipes below or follow your own recipe.

The round bread oven is perfect for baking a loaf of bread weighing approximately 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 final fermentation phase, give the dough its final shape 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 at the 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, they cannot be used directly on the flame of gas cookers or any other type of cooker (electric, induction, etc.).

The first few times you use the oven, be generous with sprinkling flour on the surface. Ceramics become non-stick with use and time, but at first, a simple sprinkling of flour is enough to prevent the dough from sticking.

You can wash the oven in the dishwasher: it will not lose any of its properties or its colour. If dirt is stuck to the ceramic, you can soak it in hot water with soap or mixed with a splash of vinegar. Then wipe it with a sponge and it will be as good as new!

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