I believe that there is no better satisfaction than eating the bread that one has made. Being able to taste the result after so much care put into the choice of ingredients, the kneading, the observation during the fermentation... Seeing the evolution that the dough undergoes during the process is a really 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 baking, in having a high degree of humidity and well regulated according to the volume of the bread you bake. Knowing this, Emile Henry worked and developed ceramic ovens for bread : these 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 round or traditional bread oven, the baguette oven and the sliced ​​bread oven.

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 very well preserving the moisture of the food that 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 that 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 maintain the 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
• 280gr warm water
• 10gr salt
• 10g icing sugar
• 10g baker's yeast
• 30ml milk

PREPARATION

• Heat the water until it is 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.
Make a ball with the dough, 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 that time knead again to remove carbon dioxide.
Dust the base of the Emile Henry oven with flour, roll the dough into a ball and place in the centre.
• 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 to the dough with a sharp knife➋.

• Cover again and insert the bread maker (also called "Bread Cloche") into the oven preheated to 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 artificially lightens the dough. Baker's yeast causes a real fermentation 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 hard, 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 when done.

Traditional bread recipe with raisins and toasted hazelnuts

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

INGREDIENTS

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

PREPARATION

• Heat the water until it is 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
Make a ball with the dough, 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.
• Roast the hazelnuts in a pan without using any type of fat. ➋
• Knead again to remove carbon dioxide and add the hazelnuts and raisins
• Dust the base of the Emile Henry oven with flour, roll the dough into a ball and place it in the centre.
• Cover it with the oven lid and let it rest for another 30 minutes at room temperature. Preheat the oven to 240°C / 460°F.
• With 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 to the dough with the Emile Henry knife (included in the set)
• Cover again and insert the Emile Henry bread oven into the oven preheated to 240°C/460°F and bake for approximately 45 minutes at 240°C/460°F.
• For an even crispier, more golden crust, remove the lid 5 minutes before the bread is done 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?
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 combine well in this recipe would be whole grain flour that would give it a crunchy touch. And for a stronger flavor and darker color, rye flour is ideal.

➋ How do I roast hazelnuts and why?
The seeds must be toasted so that they remain crisp both during the preparation and during the baking of the bread. It also helps them retain flavor. It can be done in two ways, as long as no fat is added: they can be placed in a pan 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 maker . 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 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 last fermentation phase, give the dough its final shape and place it in the Emile Henry oven. To bake the dough, put 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 stoves or on any other type of stove (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 color. If the dirt is stuck to the ceramic, you can soak it in hot water with soap 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 for many years.