The Emile Henry Crown Loaf Pan is not just a pretty loaf pan. It is a mold to enjoy making bread and pastries. In it, you will be able to bake all kinds of breads and obtain a beautiful crown bread shape, as you will be able to make brioches of all kinds (in fact, we already have a few recipes with it on the blog).

Thanks to the air circulation that is generated inside, as well as its ceramic material, it allows for fabulous cooking of bread dough, resulting in a truly delicious bakery.

What do we bring you today? A basic and essential recipe to start enjoying your bread oven. The first thing to note is that it is a recipe that does not require kneading (resting does, because if you are a beginner in making bread, you should know that resting the dough also kneads!). The result is a perfect bread for everyday use, to enjoy accompanying your meals or to cut into individual buns and make your own sandwiches. You dare? Eye! Making bread is very engaging, you have been warned.


  • 500 g of wheat flour
  • 10 g of fine salt
  • 5 g active dry yeast
  • 270 g of lukewarm water at 40ºC
  • 10 g of butter for the mold


The day before

  1. Mix the flour, salt and dry yeast in a bowl .
  2. Pour in the lukewarm water (approximately 40°C) and work the dough quickly and agilely, until you get a smooth ball. You can help yourself with a kitchen robot with the hook accessory, it makes the job much easier.
  3. Cover the container with a damp cloth and let the dough rise for 30 minutes at room temperature.
  4. Lightly press the dough to release the carbon dioxide. Shape it into a ball, wrap it in plastic wrap or put it in an airtight container and leave it in the fridge overnight.

The next day

  1. Grease the inside of the base of the crown mold with butter and sprinkle it with flour.
  2. Shape the dough until you get a cylinder shape and cut it into eight equal pieces, with the help of a bread scraper .
  3. Shape each piece, folding it in on itself to make a ball. Go placing the balls in the cavities of the mold.
  4. Put the lid on and let the dough rise for 45 minutes at room temperature. Preheat the oven to 220 ° C.
  5. Brush the top of the dough with warm water and sprinkle with flour. Put the lid on and put the mold in the preheated oven.
  6. Bake for 25 minutes at 220-240°C. Remove the lid and cook for another 5 minutes for the bread to brown.
  7. Take the pan out of the oven and let it cool for 5-10 minutes, before removing the bread from the pan.

Corona White Bread Recipe

Cornoa ceramic oven Emile Henry

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