Emile HenryCeramic Bread/Potato Cooker | Burgundy

I absolutely love it!

I have now baked 4 loaves of bread in this dutch oven. They have all turned out perfect and yet I did not measure perfectly. I am baking full levian bread, no commercial yeast. I got the yeast from King Arther and have fed it about 10 times now. It creates a slightly sour bread which I love. The oven creates a dark think crust without using anything extra such as ice cubes in the oven. My recipe is a combination of the recipe that came with the dutch oven and some of the techniques mentioned in the "Flour, Water, Salt, Yeast" book. I am very happy with this purchase. (This is my first time baking bread.)1 year later, I bake exclusively sourdough breads in this pot. One recipe that I use has almonds and dried cherries in the bread. The cherries on the bottom burn making it harder to clean up. I found that if I remove the bottom from the oven, shake out the load and then immerse the pot in hot water from the tap, it will loosen the burnt cherries. I thought that it might break it. However, I have done this several times and it does seem to hurt it. It does sizzle the hot water since it is coming from a 450 degree oven. I bought two of these ovens and they are wonderful for artisan bread. I highly recommend them.

Helped shape and lift the sourdough bread

Had two many.

I have 7 Emile Henry pieces now and I love them all, you really can’t go wrong. The all perform as promised, I have not used this bread/potato pot for potatoes but I do use it to make sourdough Bread 2-3 times a week. I prefer this pot to the bread cloche since it’s smaller and easier to handle, I love the texture of the bread that comes out of the piece. Since the bowl is round and can withstand temperature change I let it proof in the fridge then it goes straight into the oven, one less bowl to clean. I also love that the interior is all glazed, I find that the glaze makes clean up easier and keeps the pot looking new and he red is beautiful. I believe I got this when it was on sale for $99, I think it was worth every penny, I really don’t use my bread cloche anymore for my round loaves. The cons are that it is more fragile than cast iron and my first one arrived with a broken handle but now that it has been replaced it is perfect. I would like another one in my future.

I am getting rid of my bread machine as making bread in these pots are so superior in both taste and texture. If you plan on only using it as a bread pot I wouldn’t do the milk curing step. It was so difficult to clean up and left permanent dark marks on the bottom that won’t come off. If I had to do it over, I would use the Japanese method of cooking glutinous rice to cure instead, you can find YouTube videos on that if you look up donabe. I tried cooking fingerling yams but it came out watery and tasteless, I don’t know if it was the quality of the yams or due to the cooking process so that was a fail. I’ll attempt with regular potato’s next time. BUT baking bread in this pot was my primary purpose for purchasing this item an it turns out wonderful crusty, tasty bread with a chewy, soft interior. Make sure you find a good recipe, many use too much yeast. I like the no knead breads overnight or if baking same day I use only a rounded 1/2 teaspoon of yeast to 3 cups bread flour but give it a long first rise and a second one. I use this pot at least once or twice a week.

Bought it for bread baking. But believe it will be great for cooking and baking other foods. Plan to use it next for baked beans.

Bought for baking sourdough bread, and the results are fabulous. As others noted it can break easily so you have to be careful. Preheat in oven to 475 degrees (start with a cold oven) for an hour before putting in the bread. Flip the dough out of a banneton onto parchment paper and score it. Put parchment paper (large enough so some is outside the pot) and all into the very hot pot. Cover for 20 minutes in oven. Uncover to brown, then lift parchment paper out onto.a wrack to cool. Very easy. Since I do 2 loaves at a time, when I take the lid off the first loaf, leave it in the oven so it stays hot. I never put the hot pot onto anything but several towels on a glass cutting board. Hint - make sure towels are 100% cotton or they’ll stick to the pot. Very happy with the purchase - well worth the price.

Fast baked potatoes and/or veg on the stove top; perfect for those hot summer days when you just don't want to turn the oven on. I love it. The only problem I had is that the usual Emile Henry care and recipe guide was not included in the box; oh well.... I can find instructions and hints and recipes on their website....

Excelente producto no solo para pan quedan super las hogazas de pan también sirve para multiples platillos que requiren un lento y uniforme cocimiento.

Arrivata in tempi rapidi. Ho aspettato di cucinare prima di fare la prima recensione. Rispetto alla patatiera di fascia base, che avevo e che ha iniziato a deteriorarsi e a sbriciolarsi, non c'è paragone. Ha l'apertura più grande quindi può essere anche usata per altro. Ottima in tutto, non serve lo spargifiamma che però ho usato. Le patate sono venute perfette. Usata anche con indivia, venuta ottima. Consiglio.

The top does not fit tightly to the bottom: it rocks back and forth.Happens in both positions (180 degrees apart). Steam escapes through the gap, defeating its purpose for baking bread.Emile Henry has been making ceramic cookware for 150+ years.... but hasn't figured out how to keep their products from warping?

Using it to bake bread, the pot is light as compared to cast iron pots.Greatly appreciate the good efforts taken by Seller to prevent it from being broken during delivery 👍👍👍 Likely to buy again.This is the first Emile Henry pot received intact. The previous EH pot was broken during delivery due to poor packing.