Emile Henry Bread Loaf Baker Charcoal
Here’s a Bread Loaf Baker for All-Types of Bread Recipes With just a few simple ingredients and the Emile Henry Bread Loaf Baker, you can make amazing homemade bread or delicious marble cake. It has a special design that enhances the rising of the dough and gives it a crispy crust. This bread loaf baker is ideal for making sourdough, gluten-free, rye bread, and other recipes. Take this bread loaf baker from the oven to the table. Charcoal black (fusain) colored, it will look good in any kitchen or dining room. It is also microwave, freezer and dishwasher safe. As with all Emile Henry products, it is made in France of high-quality ceramics and comes with a 10-year guarantee. The bread loaf baker measures 24 x 15 x 12.5 cm / 9 x 6 x 5 inches and has a capacity of 1.9 liters / 2 quarts.
Here’s a Bread Loaf Baker for All-Types of Bread Recipes With just a few simple ingredients and the Emile Henry Bread Loaf Baker, you can make amazing homemade bread or delicious marble cake. It has a special design that enhances the rising of the dough and gives it a crispy crust. This bread loaf baker is ideal for making sourdough, gluten-free, rye bread, and other recipes. Take this bread loaf baker from the oven to the table. Charcoal black (fusain) colored, it will look good in any kitchen or dining room. It is also microwave, freezer and dishwasher safe. As with all Emile Henry products, it is made in France of high-quality ceramics and comes with a 10-year guarantee. The bread loaf baker measures 24 x 15 x 12.5 cm / 9 x 6 x 5 inches and has a capacity of 1.9 liters / 2 quarts.
Here’s a Bread Loaf Baker for All-Types of Bread Recipes With just a few simple ingredients and the Emile Henry Bread Loaf Baker, you can make amazing homemade bread or delicious marble cake. It has a special design that enhances the rising of the dough and gives it a crispy crust. This bread loaf baker is ideal for making sourdough, gluten-free, rye bread, and other recipes. Take this bread loaf baker from the oven to the table. Charcoal black (fusain) colored, it will look good in any kitchen or dining room. It is also microwave, freezer and dishwasher safe. As with all Emile Henry products, it is made in France of high-quality ceramics and comes with a 10-year guarantee. The bread loaf baker measures 24 x 15 x 12.5 cm / 9 x 6 x 5 inches and has a capacity of 1.9 liters / 2 quarts.
Here’s a Bread Loaf Baker for All-Types of Bread Recipes With just a few simple ingredients and the Emile Henry Bread Loaf Baker, you can make amazing homemade bread or delicious marble cake. It has a special design that enhances the rising of the dough and gives it a crispy crust. This bread loaf baker is ideal for making sourdough, gluten-free, rye bread, and other recipes. Take this bread loaf baker from the oven to the table. Charcoal black (fusain) colored, it will look good in any kitchen or dining room. It is also microwave, freezer and dishwasher safe. As with all Emile Henry products, it is made in France of high-quality ceramics and comes with a 10-year guarantee. The bread loaf baker measures 24 x 15 x 12.5 cm / 9 x 6 x 5 inches and has a capacity of 1.9 liters / 2 quarts.
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The lowest price for Emile Henry Bread Loaf Baker Charcoal right now is $152.15 at Amazon.com.au, compared across 15 retailers.
The all-time low was $77.42 on 10 July 2025 — today's price is 97% above the lowest ever. It has been notably cheaper before — worth setting a price alert.
Prices last updated 8 Sept 2026.
Last updated at 08/09/2026 18:35:05
Emile Henry EH BREAD LOAF BAKER CHARCOAL
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry EH BREAD LOAF BAKER CHARCOAL
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry Bread Cloche | Charcoal
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry 24cm Ceramic Bread Loaf Baker Dish w/Lid Rectangle - Charcoal
Free delivery
Emile Henry 24cm Ceramic Bread Loaf Baker Dish W/ Lid Tray Rectangle Charcoal - Charcoal
Free delivery between Thu – Tue
Emile Henry 24cm Ceramic Bread Loaf Baker Dish w/ Lid Tray Rectangle Charcoal
Free delivery between Thu – Fri
Emile Henry 24cm Ceramic Bread Loaf Baker Dish w/ Lid Tray Rectangle Charcoal
Delivery between 11–19 Sept $10
Emile Henry 24cm Ceramic Bread Loaf Baker Dish w/ Lid Tray Rectangle Charcoal
Free delivery between Fri – Tue
Emile Henry Bread Loaf Baker - Charcoal
Free delivery between Fri – Tue
Emile Henry 24cm Ceramic Bread Loaf Baker Dish W/ Lid Tray Rectangle
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
originally posted on emilehenryusa.com
This bread baker was the BEST Christmas present. Every single loaf I have baked in it has come out amazing, I even used the recipe that came with it and it makes an amazing loaf. I make multiple loaves a week now, not just for home, but to give away to others because nothing says love like fresh baked bread. If you are not sure if it is worth the price, it is, it 100% is. I have tried to make bread like my granny used to in pans from Le Creuset, Nordic Ware, etc. I love these brands as well, zero disrespect for their products, however, this bread baker gives me a perfect loaf every single time. With this you will never ever purchase store bought bread again, we haven't in four months now.
originally posted on emilehenryusa.com
This bread baker does an OK job of baking a loaf of bread. That being said, the baker can accommodate only a 800 gram loaf when its lid is on. I recently baked a kilogram loaf with the lid off. I should also note that the baker does no better a job than a Chicago Metallic gold colored baker of the same size; in fact a little worse.Now for the really bad news. The Instruction Booklet (page 16) tells you to grease the baker and sprinkle the sides and bottom with flour. After inserting the dough into the baker, the booklet tells you to brush the top of the loaf with water. I followed these instructions and the baked bread stuck to the sides and bottom of the pan. I did not think of it at the time, but this was obviously due to the fact that the flour and water formed ... MoreThis bread baker does an OK job of baking a loaf of bread. That being said, the baker can accommodate only a 800 gram loaf when its lid is on. I recently baked a kilogram loaf with the lid off. I should also note that the baker does no better a job than a Chicago Metallic gold colored baker of the same size; in fact a little worse.Now for the really bad news. The Instruction Booklet (page 16) tells you to grease the baker and sprinkle the sides and bottom with flour. After inserting the dough into the baker, the booklet tells you to brush the top of the loaf with water. I followed these instructions and the baked bread stuck to the sides and bottom of the pan. I did not think of it at the time, but this was obviously due to the fact that the flour and water formed a paste which baked with the dough, causing the dough to stick. I talked to a representative of Emile Henry who told me not to flour the pan or to brush the top with water, contrary to the instructions. Trying this with second loaf gave better, although not perfect results. A third try (with the lid off) gave the best results, although the bread very slightly stuck to the sides of the pan. By contrast, whenever I bake a similar loaf with my Chicago Metallic bakeware, the bread does not stick at all.Something needs to be done to improve the quality of the booklet, or my mistakes will be repeated by future users of this bread pan.
originally posted on emilehenryusa.com
At the outset, let me say that I have been baking all kinds of bread for about 50 years, so I have lots of experience. In my opinion, the Bread Loaf Baker (BLB), itself, does a fine job of baking sandwich-shaped loaves, although some all metal pans made by other manufacturers have done better. My biggest issue with the BLB, itself, is that the bread tends to stick to the sides of the BLB and one needs to run a knife along the sides of the pan to remove the finished loaf. I never had this issue with the metal pan I have used for several years.The sticking issue is exacerbated by the very poor instructions given in the instructions. The instruction booklet (page 16) tells you to flour the bottom and sides of the BLB, insert the shaped dough into the BLB, let the ... MoreAt the outset, let me say that I have been baking all kinds of bread for about 50 years, so I have lots of experience. In my opinion, the Bread Loaf Baker (BLB), itself, does a fine job of baking sandwich-shaped loaves, although some all metal pans made by other manufacturers have done better. My biggest issue with the BLB, itself, is that the bread tends to stick to the sides of the BLB and one needs to run a knife along the sides of the pan to remove the finished loaf. I never had this issue with the metal pan I have used for several years.The sticking issue is exacerbated by the very poor instructions given in the instructions. The instruction booklet (page 16) tells you to flour the bottom and sides of the BLB, insert the shaped dough into the BLB, let the dough rise, covered for 40 minutes, then brush the top of the loaf with water. If you follow these instructions, some of the water will trickle down the sides of the loaf and with the flour you have used to dust the bottom and sides. As a result, you have, inadvertently, just created a paste on the sides of the BLB. When you bake the loaf, you will also bake the paste, making it IMPOSSIBLE to cleanly the loaf. To overcome this issue, I have omitted brushing the top with water and I have gotten better, although imperfect results as described above. I will continue working to see, along with an EH representative's help to see if I can perfect the booklet issue along with the sticking issue.
| Shape | Rectangular |
| Special feature | Dishwasher Safe |
| Capacity | 2 Litres |
| Item Dimensions D x W x H | 15D x 25W x 12.5H centimetres |
| Occasion | Wedding |
Emile Henry EH BREAD LOAF BAKER CHARCOAL
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry EH BREAD LOAF BAKER CHARCOAL
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry Bread Cloche | Charcoal
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Emile Henry 24cm Ceramic Bread Loaf Baker Dish w/Lid Rectangle - Charcoal
Free delivery
Emile Henry 24cm Ceramic Bread Loaf Baker Dish W/ Lid Tray Rectangle Charcoal - Charcoal
Free delivery between Thu – Tue
This bread baker was the BEST Christmas present. Every single loaf I have baked in it has come out amazing, I even used the recipe that came with it and it makes an amazing loaf. I make multiple loaves a week now, not just for home, but to give away to others because nothing says love like fresh baked bread. If you are not sure if it is worth the price, it is, it 100% is. I have tried to make bread like my granny used to in pans from Le Creuset, Nordic Ware, etc. I love these brands as well, zero disrespect for their products, however, this bread baker gives me a perfect loaf every single time. With this you will never ever purchase store bought bread again, we haven't in four months now.
This bread baker does an OK job of baking a loaf of bread. That being said, the baker can accommodate only a 800 gram loaf when its lid is on. I recently baked a kilogram loaf with the lid off. I should also note that the baker does no better a job than a Chicago Metallic gold colored baker of the same size; in fact a little worse.Now for the really bad news. The Instruction Booklet (page 16) tells you to grease the baker and sprinkle the sides and bottom with flour. After inserting the dough into the baker, the booklet tells you to brush the top of the loaf with water. I followed these instructions and the baked bread stuck to the sides and bottom of the pan. I did not think of it at the time, but this was obviously due to the fact that the flour and water formed ... MoreThis bread baker does an OK job of baking a loaf of bread. That being said, the baker can accommodate only a 800 gram loaf when its lid is on. I recently baked a kilogram loaf with the lid off. I should also note that the baker does no better a job than a Chicago Metallic gold colored baker of the same size; in fact a little worse.Now for the really bad news. The Instruction Booklet (page 16) tells you to grease the baker and sprinkle the sides and bottom with flour. After inserting the dough into the baker, the booklet tells you to brush the top of the loaf with water. I followed these instructions and the baked bread stuck to the sides and bottom of the pan. I did not think of it at the time, but this was obviously due to the fact that the flour and water formed a paste which baked with the dough, causing the dough to stick. I talked to a representative of Emile Henry who told me not to flour the pan or to brush the top with water, contrary to the instructions. Trying this with second loaf gave better, although not perfect results. A third try (with the lid off) gave the best results, although the bread very slightly stuck to the sides of the pan. By contrast, whenever I bake a similar loaf with my Chicago Metallic bakeware, the bread does not stick at all.Something needs to be done to improve the quality of the booklet, or my mistakes will be repeated by future users of this bread pan.
At the outset, let me say that I have been baking all kinds of bread for about 50 years, so I have lots of experience. In my opinion, the Bread Loaf Baker (BLB), itself, does a fine job of baking sandwich-shaped loaves, although some all metal pans made by other manufacturers have done better. My biggest issue with the BLB, itself, is that the bread tends to stick to the sides of the BLB and one needs to run a knife along the sides of the pan to remove the finished loaf. I never had this issue with the metal pan I have used for several years.The sticking issue is exacerbated by the very poor instructions given in the instructions. The instruction booklet (page 16) tells you to flour the bottom and sides of the BLB, insert the shaped dough into the BLB, let the ... MoreAt the outset, let me say that I have been baking all kinds of bread for about 50 years, so I have lots of experience. In my opinion, the Bread Loaf Baker (BLB), itself, does a fine job of baking sandwich-shaped loaves, although some all metal pans made by other manufacturers have done better. My biggest issue with the BLB, itself, is that the bread tends to stick to the sides of the BLB and one needs to run a knife along the sides of the pan to remove the finished loaf. I never had this issue with the metal pan I have used for several years.The sticking issue is exacerbated by the very poor instructions given in the instructions. The instruction booklet (page 16) tells you to flour the bottom and sides of the BLB, insert the shaped dough into the BLB, let the dough rise, covered for 40 minutes, then brush the top of the loaf with water. If you follow these instructions, some of the water will trickle down the sides of the loaf and with the flour you have used to dust the bottom and sides. As a result, you have, inadvertently, just created a paste on the sides of the BLB. When you bake the loaf, you will also bake the paste, making it IMPOSSIBLE to cleanly the loaf. To overcome this issue, I have omitted brushing the top with water and I have gotten better, although imperfect results as described above. I will continue working to see, along with an EH representative's help to see if I can perfect the booklet issue along with the sticking issue.
1st attempt I used stone ground flour from a local mill. It was a basic white loaf using 14g dried yeast. During cooking the loaf rose so much that it pushed the lid up, the exposed sides burned, and the crust stuck to the lid. 2nd attempt - same recipe with suermarket bought flour, again the loaf rose - not to the same extent. Burned sides and stuck to the lid, although after leaving for 10 minutes it released nicely. 3rd attempt - back to the local flour and half the yeast. Success! - a nice loaf, good shape, crusty top and fluffy inside. Easy to clean, and baked on crust merely soaks off.
I started baking bread a couple of years ago and this baker is perfect all around. It transmits the heat evenly throughout the loaf. It creates the best crust on the sides. Tip: Make sure to butter it thoroughly and sprinkle some flour on bottom. The butter ensures that the loaf comes out easily. The extra flour on the bottom adds another layer of earthy flavor to the bread.The size holds about 300g of flour so I have to adjust all the ingredients proportionately because the recipe calls for 500g of flour.The shape of this loaf baker makes it easy to slice.Highly recommended!
Hi I have two of these and love them. I use 600 g of stoneground whole wheat. 480 grams of water 150 grams of sourdough (floats on water- ready) and 21 grams of saltPer loaf.I mix let sit for an hour- stretch it- then after another half hour stretch again then let sit for about another 7 hours till doubled. Fold and put in the pans to proof in the refrigerator- over night -about 8- 10 hours. Then heat the oven to 450 degrees and take out the refrigerated covered pans and put them in the oven - I dab the top of the loaf with water and sprinkle sesame seeds. Leave them covered for 50 minutes and then uncovered at 425 for 18 min.. probably don’t need to uncover... but they are perfect and very risen everytime.
This is my 2nd Emilehenry product. Used it for the 1st time for a King Arthur recipe for 100% whole-wheat loaf. The original recipe asked for 4 c flour which I downsized to 3.5. The dough proofed well. Rose beyond the rim after just 40 min on 2nd proof. I sprayed oil on baker, dusted with flour and cornmeal. Also brushed the TOP with water. After baking the bread rose to the inside of lid and probably would have risen higher if uncovered. It mostly did not stick but one corner did. I think this was bec I did not notice when putting on the lid b4 bake, after scoring, that one corner was caught between the rims of the lid and base. So if you grease and flour the insides I think there should be no sticking. The issue then is the size of recipe. Depending on how strong ... MoreThis is my 2nd Emilehenry product. Used it for the 1st time for a King Arthur recipe for 100% whole-wheat loaf. The original recipe asked for 4 c flour which I downsized to 3.5. The dough proofed well. Rose beyond the rim after just 40 min on 2nd proof. I sprayed oil on baker, dusted with flour and cornmeal. Also brushed the TOP with water. After baking the bread rose to the inside of lid and probably would have risen higher if uncovered. It mostly did not stick but one corner did. I think this was bec I did not notice when putting on the lid b4 bake, after scoring, that one corner was caught between the rims of the lid and base. So if you grease and flour the insides I think there should be no sticking. The issue then is the size of recipe. Depending on how strong the rise, 3 to 3.5 c flour should be ok. Not sure abt 4c . Overall v good! Bread was crusty and moist and perfectly baked!
I am 71 and have been baking bread all my life (in my early 20's I must have killed yeast with hot water and the bread was as flat going in as coming out). Learned a lot since then. I have been trying to get a nice crispy crust and working at it with conventional bakeware. Then I found Emile. Oh what a difference the right tools make. Finally, I am at peace with good bread results!! Pictured is what is left from the Basic Slicing Bread recipe found on this website.
Before using the loaf baker, I noticed a chip on the corners of the lid. I don't recall if that's how it was on arrival (it was packaged nicely in the shipping box and inside of that was the lid and pan packaged inside another box) or if something hit it while it was on the drying rack. I bake sourdough bread each week and have been using my dutch oven, which has worked great; however, I wanted to be able to make loaves for sandwiches, so I bought this baker. I've used the baker twice now and I'm very happy with the loaves. Both times, I've removed the lid during the last 10 minutes of bake to help darken the exterior, but even without that the exterior is still a light brown. There are three areas I prefer this baker over my previous dutch oven approach: (1) this ... MoreBefore using the loaf baker, I noticed a chip on the corners of the lid. I don't recall if that's how it was on arrival (it was packaged nicely in the shipping box and inside of that was the lid and pan packaged inside another box) or if something hit it while it was on the drying rack. I bake sourdough bread each week and have been using my dutch oven, which has worked great; however, I wanted to be able to make loaves for sandwiches, so I bought this baker. I've used the baker twice now and I'm very happy with the loaves. Both times, I've removed the lid during the last 10 minutes of bake to help darken the exterior, but even without that the exterior is still a light brown. There are three areas I prefer this baker over my previous dutch oven approach: (1) this baker is lighter in weight, (2) this baker allows me to easily make loaves, and (3) this baker doesn't leave the bottom of my bread almost burnt. To this last point, my dutch oven, even with placing a pan on a lower rack to radiate heat away from the bottom, resulted in bread with a very dark bottom that was almost burnt. I don't use the lower rack pan with this baker and the bottom hasn't been too dark. One area I haven't tested is whether the loaves will stick directly to the baker. I've seen some feedback indicating sticking, so I've been using parchment paper each time. The parchment paper also helps me lift the hot loaf out of the pan onto a cooling rack, so I'll continue to use this approach. Cleanup is also quite easy when using parchment paper.
The bread loaf baker makes a lovely loaf. I make gluten free bread and it worked really well and gave a lovely crust which is very hard to get with gluten free bread. I did find that the first time I put too big a loaf in an it hit the top of the lid and made the top a funny shape but it still tasted great. And now I've adjusted and it works beautifully. Its nice and small and easy to store compared with my larger cast iron cloche. Recommend!
| Shape | Rectangular |
| Special feature | Dishwasher Safe |
| Capacity | 2 Litres |
| Item Dimensions D x W x H | 15D x 25W x 12.5H centimetres |
| Occasion | Wedding |
