Drawn to its outside size
For a round loaf with a light cover
Brod & Taylor Baking Shell (Boule) & SteelA separate aluminum shell covers the loaf on a 14-inch square steel.
Up to 1,200 g of dough14 × 14 in outside
Drawn to its outside size
For three covered baguettes at once
Emile Henry Baguette Baker
Bakes three baguettes from up to about 650 g of dough in all (our estimate); 15.55 × 9.25 in outside; you lift 7.41 lb hot when the whole pot comes out.
A ceramic base with three ribbed channels and a vented lid that bakes three baguettes from a 3-cup flour recipe.
Outside: 15.55 × 9.25 inWeight you lift hot: 7.41 lb when the whole pot comes outDough: up to about 650 g (our estimate)
Specifications from Emile Henry's own page. We do not test equipment hands-on: fit and lift answers are our arithmetic on these figures. How we compare.
How it differs from the Emile Henry Pullman/Long Loaf Bread Baker
The baguette baker shapes three thin loaves in ribbed channels; the long loaf baker bakes one long loaf under a domed lid.
| Detail | Emile Henry Baguette Baker | Emile Henry Pullman/Long Loaf Bread Baker |
|---|---|---|
| Total weight (lb) | 7.41 | 6.6 |
| Exterior width (in) | 15.55 | 13.4 |
| Exterior depth (in) | 9.25 | 5.3 |
Side by side with the nearest alternatives
| Detail | Emile Henry Baguette Baker | Emile Henry Bread Cloche, Burgundy EH345508 | Sassafras Superstone La Cloche Bread Baker |
|---|---|---|---|
| What it does best | Three covered baguettes at once | A low ceramic base and a separate hot dome | A round loaf under a stoneware dome |
| Size and capacity | Three baguettes in ribbed channels | Up to about 900 g of dough (our estimate) | A 10.5 in base under a dome 4.75 in deep inside |
| Outside size | 15.55 × 9.25 in | 13.2 × 11.2 in | 12.25 × 12.25 in |
| Weight you lift hot | 7.41 lb when the whole pot comes out | 4.3 lb | Not listed by the maker |
| Material | HR oven ceramic (Burgundy clay), glazed outside | HR ceramic, made in France | unglazed Superstone stoneware |
| Buy | Maker | Amazon and maker | Maker |
| Brand | Emile Henry |
|---|---|
| Type of equipment | Bread ovens & cloches |
| Exterior width | 15.55 in |
| Exterior depth | 9.25 in |
| Assembled height | 4.33 in |
| Total weight | 7.41 lb |
| Material | HR oven ceramic (Burgundy clay), glazed outside |
| Loaf shapes | baguette |
| Dough capacity | Up to about 650 g (our estimate from Emile Henry's own recipe for it: 14 oz of flour and 8 fl oz of water make about 640 g of dough, about 215 g for each baguette) |
| Weight you lift hot | 7.41 lb when the whole pot comes out |
| Maximum oven temperature | 500 °F |
| Model | EH345506 (Burgundy) |
| Loaves per bake | Three baguettes in ribbed channels |
| Maker's dimensions | 39.5 × 23.5 × 11 cm outside; 35.5 × 19 × 2.5 cm inside the base |
| Maker's recipe size | Holds a 3-cup flour recipe (maker); the recipe in Emile Henry's booklet makes three baguettes from 14 oz (3¼ cups) of all-purpose flour and 8 fl oz of water |
| Lid | Vented, to let steam and gas escape |
| Temperature rating | 500°F (250°C) on the US page; 270°C on Emile Henry's product sheet |
| Maker's weight | 7.41 lb on the US page; 3.42 kg on Emile Henry's product sheet |
| Made in | France |
| Care | The glazed exterior is dishwasher-safe. |
Our estimate is from Emile Henry's own recipe for it: 14 oz of flour and 8 fl oz of water make about 640 g of dough, about 215 g for each baguette; it is a guide for planning, and the maker's own figure would replace it.
Guides that use this
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Up to 800 g of dough14 × 14 in outside
Drawn to its outside size
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Challenger Bread PanAn oblong cast-iron pan has a shallow base and separately handled lid.
About 700 to 1,500 g of dough (our estimate)15.4 × 10.5 in outside