Emile Henry Epi Ħobż Zokk Qamħ Baguette Baker

Name: Emile Henry Epi Ħobż Zokk Qamħ Baguette Baker
Brand: Emile Henry
SKU: 3289315055173
Availability: InStock

Brand:Emile Henry

2/5

€

Tradizzjonalment, Pain d'Epi huwa magħmul minn riċetta klassika tal-ħobż Franċiż. Eleganti u Delicious - bażikament, hija baguette li tinqata 'b'mod li tixbaħ zokk tal-qamħ. Mill-1850, Emile Henry ipproduċa fi Franza firxa kbira ta 'utensili tat-tisjir taċ-ċeramika ta' kwalità għolja. B'garanzija ta '10 snin, il-prodotti tagħna huma magħmula minn materjali naturali u ġew iddisinjati u manifatturati fi Franza, fin-Nofsinhar tal-Burgundy. Il-produzzjoni kkontrollata, mingħajr skart, hija parti mill-impenn tagħna ta 'kuljum: is-CO2 imkeċċi mill-workshops tagħna huwa partikolarment baxx grazzi għat-tekniki moderni tagħna ta' sparar li jeħtieġu inqas enerġija. L-iskart inġenerali jiġi riċiklat u l-ilma użat fil-produzzjoni jiġi ffiltrat u użat mill-ġdid fil-proċess tal-produzzjoni. Il-platti tagħna dejjem ġew prodotti fi Franza, f'Marcigny fin-Nofsinhar tal-Burgundy: hija tradizzjoni u savoir-faire li tgħaddi minn ġenerazzjoni għal oħra. Kull ħaddiem jipprepara l-forom tiegħu, jipproduċi l-platti tiegħu u jiffirma kull wieħed bl-inizjali tiegħu. Aħna kburin b'din ir-responsabbiltà fdata lil kull wieħed mill-ħaddiema tagħna, li hija rahan ta' kwalità għall-produzzjoni kollha tagħna. L-Epi Bread Baker tagħna jippermettilek li taħmi żewġ ħobżiet taz-zokk tal-qamħ bil-faċilità. Il-kavitajiet jagħmluha faċli biex tifforma l-għaġina u ċ-ċeramika refrattorja innovattiva u l-għatu bil-koppla joħolqu l-livell xieraq ta 'umdità waqt il-ħami biex tikseb ħobża perfetta. Il-prodotti kollha ta' Emile Henry huma magħmula fi Franza u joffru garanzija ta' għaxar snin. Skopri l-pjaċir li taħmi l-ħobż tal-epi tiegħek stess, bil-qoxra u mimli togħma.

Ammont

Żid mal-CART Ixtri issa

EAN: 3289315055173

Kategoriji Dar u tal-kċina, Kċina u Dining, Bakeware, Ħobż u Ħobż, Ħobż u Baguette Franċiżi,

FAĊLI BIEX TNAddaf. Dishwasher Safe, jitnaddaf faċilment bis-sapun jew bl-ilma. GARANZIJA TA’ 10 SNIN kontra difetti fil-manifattura meta jintuża f’ambjent tad-dar. JIRRIĦI l-ħobż faċilment u mhux se jaqbad, jaqsam, jixxaqqaq jew jassorbi rwejjaħ jew togħmiet. Iddisinjat għall-iffurmar, il-prova u l-ħami f'reċipjent wieħed. Agħmel żewġ ħobżiet taz-zokk tal-qamħ f'daqqa. JOĦLOQ ħobżiet tal-baguette żgħar biz-zokk tal-qamħ b'qoxra iqarmeċ u interjuri arja. MAGĦMULA FI FRANZA. Magħmul mill-materjali naturali kollha u manifatturat bl-użu tat-teknoloġija proprjetarja ta 'Emile Henry Flame.

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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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