Greasing Your Emile Henry Bread Pan: Yes Or No?

Whether or not to grease your Emile Henry bread pan is a matter of some debate. The manufacturer's instructions state that there is no need to grease the pan because the smooth glaze prevents sticking. However, some users have reported that their bread sticks to the pan even after greasing it with oil or flouring it. Others have found success with using parchment paper or a better than PAM pan coating made from fat and flour. Some have also suggested using low-fat margarine or Crisco as a grease to prevent sticking. It is recommended to lightly grease the loaf mold with oil or butter the first few times you use it, as this will help prevent sticking until the pan is more seasoned.

Greasing the pan with oil or butter prevents bread from sticking

Some bakers recommend greasing the pan with oil or butter, especially if your bread dough contains a lot of add-ins, such as raisins, dried fruit, or nuts, as these types of bread can stick to any kind of pan. You can also try greasing the pan if you are experiencing sticking issues. Additionally, if your kitchen is cold, you can rinse the mould in hot water to take the chill off before drying it and placing your dough in it to proof.

There are a few methods to prevent bread from sticking to the pan. One method is to use a criss-cross of parchment paper, which provides a barrier between the dough and the pan. Another method is to use non-stick sprays, such as PAM, or homemade pan release solutions made from fat and flour. You can also try "better than PAM" pan coating, which is made from lecithin and oil or shortening. A thin layer of this coating applied with a brush can help prevent sticking.

Emile Henry also offers care instructions for their bread pans. They recommend removing all labels from the product and cleaning it carefully before the first use. The bread pan should not be used on a source of direct heat, such as gas, ceramic, or an electric ring. Instead, it is designed for use in a traditional oven, where its refractory ceramic dome recreates the correct level of humidity needed for bread to bake properly. When cleaning, if there is some residue that won't come off, you can soak the pan in hot water and white vinegar before placing it in the dishwasher.

The pan is dishwasher-safe and can be soaked in hot water and white vinegar to remove residue

The Emile Henry bread pan is dishwasher-safe and can be soaked in hot water and white vinegar to remove residue. This is a handy way to clean the pan, especially if you are dealing with tough, burnt-on food. It is recommended that you allow the dish to soak for 20 minutes before cleaning. This method is also suitable for removing burnt-on food from Flame products.

Emile Henry products are very easy to clean by hand or in the dishwasher. The smooth glaze on the dishes prevents sticking, so you don't have to grease the pan before use. However, if your bread dough has a lot of add-ins, such as raisins, dried fruit, or nuts, or if it has a sticky filling, it is recommended to lightly grease the loaf mold with oil or butter the first few times you use it. This will ensure that your loaf doesn't stick. You can also try using "non-stick" sprays, such as PAM, or homemade pan release solutions, such as a mixture of fat and flour or lecithin and oil or shortening.

It is important to note that you should not place your hot Emile Henry dish in contact with anything cold, such as cold water or a cold surface. This thermal shock could damage the pan. Instead, add hot water if needed. When cleaning, avoid using a mild detergent if possible, as it may affect the highly resistant glaze.

To season a new dish, you can add about one inch of milk to the bottom of the dish and let it simmer for five minutes before cooling and cleaning. Alternatively, you can simmer one quart of water with half a cup of rice instead of milk. This will help prepare your dish for use and make it easier to clean.

The pan can be used in the microwave and oven, but not over direct flame

The Emile Henry bread pan can be used in the microwave and oven, but not over direct flame. The bread pan is made from Burgundy clay and other natural non-clay products. All the raw materials are food-safe and meet stringent food-use regulations. The bread pan can be used with gas, electric and halogen heat sources. It can also be used on induction stove-tops with an induction disc.

The Emile Henry bread pan is designed for use in a traditional oven. Its refractory ceramic dome recreates the correct level of humidity that bread needs to bake properly. The small holes in the base and lid allow carbon dioxide to escape while baking, retaining a high level of humidity, resulting in a crusty loaf. The pan can be used to make all types of homemade bread, including sandwich loaves, gluten-free, and rye bread.

Before using the bread pan for the first time, remove all labels from the product and clean it carefully. It is recommended to lightly grease the loaf mold with oil or butter the first few times you use it. This ensures that the loaf doesn't stick. You can also sprinkle some flour inside the pan. The oven temperature should be slightly lower than for traditional bread: 220-230°C / 425-450°F / Gas Mark 7-8 maximum.

The Emile Henry bread pan should not be used on a source of direct heat, such as gas, ceramic, or electric ring. It should also not be preheated when empty. Always add cooking oil or some type of liquid to the dish before use.

The pan should be preheated in the oven, but not preheated empty

When it comes to baking bread, there are various approaches and techniques to consider. One important aspect is whether to preheat the bread pan before placing it in the oven. While some bakers choose to preheat their bread pans, others argue that it is unnecessary or even detrimental. In the case of the Emile Henry bread pan, there are specific instructions and considerations to keep in mind.

Firstly, it is important to note that the Emile Henry bread pan is made of ceramic material. This has implications for how it retains heat and how it should be handled during the preheating process. According to the manufacturer, Emile Henry, their bread pans are designed for use in traditional ovens, utilising a refractory ceramic dome to maintain the optimal humidity levels for bread baking. This design allows for the creation of a crusty loaf with a soft inside.

When it comes to preheating the Emile Henry bread pan, there are conflicting recommendations. Some sources suggest that preheating is not necessary for this specific bread pan. The pan's highly resistant glaze already prevents sticking, so additional greasing may not be required. Preheating an empty ceramic pan can also potentially cause thermal shock, leading to damage. This is a sudden change in temperature that can crack the pan's coating. Therefore, it is generally recommended to avoid placing the Emile Henry bread pan directly over an open flame or on an electric induction ring without a diffuser.

However, other bakers suggest that preheating the oven and the bread pan can improve the final rise and crust of the bread. If you choose to preheat the Emile Henry bread pan, it is crucial to follow the manufacturer's instructions and take the necessary precautions. Preheating should be done with caution, especially with ceramic pans. Instead of preheating the pan on its own, it is advisable to preheat it inside the oven. This ensures that the pan heats up gradually and avoids the extreme temperature changes that can cause thermal shock.

To preheat the Emile Henry bread pan effectively, place it inside the oven and turn on the oven to the desired temperature. Allow the oven and the pan to heat up together. This gradual heating process ensures that the pan reaches the desired temperature without causing thermal shock. Once the oven has preheated, carefully remove the hot pan using oven mitts, place your prepared dough inside, and return it to the oven to bake.

In conclusion, while the Emile Henry bread pan does not require greasing due to its non-stick glaze, preheating the pan can be beneficial for achieving a better rise and crust on your bread. However, it is crucial to preheat the pan inside the oven to avoid thermal shock and potential damage. Always follow the manufacturer's instructions and exercise caution when handling hot ceramic pans.

The Emile Henry Bread Loaf Baker can make all types of homemade bread

To use the baker, prepare your bread dough and leave it to rise in a covered bowl, protected from any drafts. Grease the base of the baker generously on the bottom and sides, and then sprinkle some flour inside. After the first proving, remove the air from your dough by kneading it again, then place it in the baker for the second proving. Cover with the lid and leave the dough to rise a second time. The volume it reaches during this second proving will be the final size of your loaf.

Just before baking, brush the surface of the dough with water. Unlike baguettes or bread rolls, there is no need to score the surface. Cover with the lid and place in the oven, ensuring the oven temperature is slightly lower than for traditional bread: 220-230°C / 425-450°F / Gas Mark 7-8 maximum. The small holes in the base and lid will allow carbon dioxide to escape while baking, retaining a high level of humidity, resulting in a crusty loaf.

The Emile Henry Bread Loaf Baker is designed for use in a traditional oven, with its refractory ceramic dome recreating the correct level of humidity your bread needs to bake properly. It is not suitable for use on a source of direct heat, such as a gas, ceramic, or electric ring. The baker is highly resistant to scratches, so you can use metal utensils without worry.

When removing the baker from the oven, do not place it in contact with anything cold, such as cold water or a cold surface. Instead, place it on a neutral surface, such as a wooden board or cloth.

Frequently asked questions