Emile Henry Epi Brød Hvedestilk Baguette Bager

Name: Emile Henry Epi Brød Hvedestilk Baguette Bager
Brand: Emile Henry
SKU: 3289315055173
Price: 1790.28 DKK
Availability: InStock

Brand:Emile Henry

2/5

kr
1790.28

Traditionelt er Pain d'Epi lavet af en klassisk franskbrødsopskrift. Elegant og lækker – i bund og grund er det en baguette, der er skåret på en måde, der minder om en hvedestilk. Siden 1850 har Emile Henry produceret et stort udvalg af højkvalitets keramiske køkkenredskaber i Frankrig. Med 10 års garanti er vores produkter lavet af naturlige materialer og er designet og fremstillet i Frankrig, i det sydlige Bourgogne. Kontrolleret produktion uden spild er en del af vores daglige engagement: CO2-udledningen fra vores værksteder er særligt lav takket være vores moderne fyringsteknikker, der kræver mindre energi. Generelt genbruges affaldet, og vandet, der bruges i produktionen, filtreres og bruges igen i produktionsprocessen. Vores retter er altid blevet produceret i Frankrig, i Marcigny i det sydlige Bourgogne: det er en tradition og savoir-faire, som er blevet overleveret fra generation til generation. Hver arbejder tilbereder sine forme, fremstiller sine retter og signerer hver enkelt med sine initialer. Vi er stolte af dette ansvar, der er betroet hver af vores medarbejdere, hvilket er et løfte om kvalitet for hele vores produktion. Vores Epi Bread Baker giver dig mulighed for nemt at bage to hvedestilkebrød. Hulrummene gør det nemt at forme dejen, og det innovative ildfaste keramik og kuppelformede låg skaber den rette fugtighed under bagningen for at få et perfekt brød. Alle Emile Henry-produkter er fremstillet i Frankrig og giver ti års garanti. Oplev fornøjelsen ved at bage dit eget epi-brød, sprødt og fuld af smag.

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EAN: 3289315055173

Kategorier Hjem og køkken, Køkken & Spisestue, Bageartikler, Bread & Loaf Pans, French Brød- & Baguetteforme,

LET AT RENGØRE. Tåler opvaskemaskine, rengøres nemt med sæbe eller vand. 10 ÅRS GARANTI mod fabrikationsfejl ved brug i et husholdningsmiljø. SLIPPER nemt brød og vil ikke flække, revne, skøre eller absorbere lugte eller smag. DESIGNET til at forme, hæve og bage i én beholder. Lav to hvedestilkebrød på én gang. SKABER petite baguettebrød med hvedestilk med sprød skorpe og luftigt interiør. LAVET I FRANKRIG. Fremstillet af alle naturlige materialer og fremstillet ved hjælp af Emile Henrys proprietære Flame-teknologi.

color	Linen
Country of Origin	France
Customer Reviews	2.9 2.9 out of 5 stars 4 ratings 2.9 out of 5 stars
Item model number	505517
Item Weight	8.36 pounds
Manufacturer	Emile Henry
Package Dimensions	16.73 x 9.69 x 4.92 inches

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Din vurdering

Scritto da: Momo

Crispy but not pointy

Normally to make Pain d’Epi, I would form a baguette shape out of dough on parchment paper, let it rise for 20-30 minutes, then use oblique cuts and pull the cuts to each alternating sides to make the wheat stalk shapes, then transfer it to a pre- heated pizza stone, where I would also have a pan heating in the oven to which I would add water to steam the bread for its initial oven rise. Instead, using this Emile Henri mold, I form the dough into one skinny 36” or so long strand, snake it into the mold, which has been lightly oiled and floured, cover it and wait 45 minutes, then put the covered mold into the oven at 475’ for 30 minutes, where it self steams, then remove the lid for 5 minutes to brown the top. While a few steps are saved, the nicest part of using the mold is the beautiful texture of the bread from self steaming. The downside is, it takes a bit longer, and you don’t get crispy pointy edges like you do with the traditional method- instead you get an Epi shape to the loaf, but all the edges are rounded. But it’s still crisp, and very crunchy, and like regular Epi, you can just tear off a serving sized piece. So, it’s a trade-off. Another negative is, now you’ll need to clean the pan, which is a very tiny bit fussier than a flat stone, and you’ll need to store the pan, which is quite large. It’s a slightly more convenient way to make the bread, though not an exact replica. I should mention that you could still cut the rope of dough into 3” pieces, with an angled cut, and overlap the pieces to form each “leaf” segment before placing the dough in the mold, and potentially attain a more pointy surface, though I didn’t quite master that one yet. Overall though, it’s an acceptable loaf, and it’s fun to use, though it’s potentially a trick you could tire of. Since my first review, I tried cutting the long snake of dough into 3” angled pieces, and placed them into the bread form with the angled side facing out. Shown in the second photo, it’s a slightly better result but still didn’t duplicate the nuances of the traditional method.

Scritto da: jjnbos

First one arrived broken. So did the second. Third time unbroken, but doesn't really work.

I thought that this is going to be fun, but Amazon needs to put a lot, lot, lot more bubble wrap in the box. Third time I ordered from Emile Henry directly and it arrived intact. I used it a few times, and even if you go to the trouble of cutting the dough and flipping and fiddling with it, does not look like a wheat stalk; it makes what looks like a group of rolls. Haven’t used it in months. Clearly not a good use of money. However the Emile Henry 3 mini baguette pan is wonderful!

Scritto da: Mickeba

Can’t review

I can’t review the product because it was broken into 100s of pieces