Emile Henry Baguette Baker | Blue Lagoon

I own the black version. The pan is a bit of a luxury investment… since it costs as much as a week’s groceries and only does one thing. But it does that one thing wonderfully well! I use a 3-cup flour recipe, such as KABaking’s recipe for NOLA French bread baguettes (half the recipe). I brush the lower half of the pan with oil (but don’t bother adding flour or cornmeal). I run cool water in the top for a few minutes, so it will absorb some water to create more steam in the baking process. Also, that seems to help the loaves from sticking to the top when they rise in the pan. Never have a sticking problem, and the bread is gone the next day! Keep the box and store it in that, it will be easier to stack with your other cooking pans that way.

I made baguettes. My own recipe worked better than one that came with product. Question the steam holes whereas other sourdough recipes utilize steam. Too fragile for price. Mine broke easily