Shop > Bread > Bakeware > Artisan Bread Baking Crock
You may also like:
- Thermapen Digital Thermometer
- item# 4322
- $94.98
- + add
- Artisan Bread in Five Minutes a Day
- item# 2799
- $27.95
- + add
- Long Covered Baker
- item# 4555
- $59.95
- + add
- Artisan Bread Topping - 8 oz.
- item# 1902
- $6.95
- + add
- SAF Red Instant Yeast - 16 oz.
- item# 1458
- $5.95
- + add
Artisan Bread Baking Crock
item# 7686 $164.95
Online exclusive
Ships to Canada.
Trap steam as bread bakes
Make incredible chewy, crusty, delicious artisan bread–without kneading!–in this special bread-baking crock.
- 4.2-quart, 9 1/2” Emile Henry stoneware crock has a lid to trap steam as bread bakes; steam is the secret to artisan bread’s distinctive crust.
- Crock is beautifully made in France, from Burgundy clay.
- Don't strain your arms lifting ultra-heavy, glazed cast iron–this crock is just as effective, but MUCH lighter.
- Doubles as a wonderful stovetop soup crock or oven casserole pan, too.
- Serve right from the pan; it’s handsome on the table, and keeps foods warm longer.
- Oven-, microwave-, rangetop-, freezer-, and dishwasher-safe.
TEST KITCHEN TIP: Remember that New York Times article last fall that caused such a sensation in artisan bread-world? It detailed a special method for making wonderful, crusty bread with a very slack, no-knead dough, baked in a cast iron crock. We’ve spent nearly a year testing different baking crocks–size, material, shape–and have come up with the one we think works the best: this beautifully hand-crafted French stoneware crock, from Emile Henry. Note: While the New York Times recipe calls for the crock to be heated before adding the bread dough, we actually let the dough rise right in the crock, then put it into a preheated oven. It works fine, and saves us the worry of heating an empty baking dish in a very hot oven.
Reviews
02/09/2012
I have the 7-qt version and there are no problems with sticking if you follow the original no-knead recipe devised by Jim Lahey. He heats the pot empty while the oven preheats. Remember these pots are fire glazed clay and can withstand thousands of degrees. I once accidentally got a plastic produce bag burned onto the pot when it was blazing hot and could not scrub it off. I put it thru the self clean cycle of my oven and the pot emerged as new, without the burned on plastic. Remember you can not put this down when its hot out of the oven onto a cold wet surface, as that is the one thing (short of dropping it) that will cause it to crack. As far as bread sticking, if you preheat the pot like the recipe directs, and then sprinkle the bottom with either cornmeal or wheat bran, I have never had bread stick at all. If your bread isn't turning out dark enough, are you cooking it at 450 and are you cooking long enough? It turns out absolutely perfect, even better than the artisan bread (La Brea Bakery I think) at Harris Teeter.
09/19/2011
Great investment, made bread baking even more rewarding. I just wish there was a smaller version for smaller loaves----plus it is so beautiful, I don't even have a spot for it in my cabinets yet so I can look at it.
03/06/2011
After 3 weeks and $143.00 I am most disappointed in this piece of equipment. Our rye bread has come out as flat as a pancake (not more that 2" high. It was not done in the middle. Texture and crust were not as advertised even with the "easiest rye bread ever". We have done some casseroles in it that came out well. For artisan bread it has been very difficult to use and impossible to get a good product.
Please contact us at 800-827-6836.
02/27/2011
One of the main problems for me in breaking sourdough loaves is getting them to steam properly in the first 20 minutes using a standard home oven. This solved my issue the first time I used it and I have used it ever since. It's also a beautiful glaze. (Although I had seen that King Arthur previously sold a dark purple version that I would have loved.)
01/05/2011
I love this Dutch oven. I am obsessed with no knead bread and this works perfectly. My first loaf stuck to the bottom even though I had oiled it, but now I use no stick foil, which works perfectly. Here's what I do that works so far: For the second rise I put the dough in the foil lined pot, then it's ready to just put in the oven to bake. I do not preheat the empty pot, but Jim Lahey states that he uses Emile Henry pots, and he preheats them empty, and apprently he hasn't had a problem. My bread comes out great, with a great crust but it is not the very dark crust Lahey shows in his book.
01/02/2011
I'm baking bread from Heathy Bread in Five Minutes a Day. Steam is important for creating a crackling crust. My oven is vented, so I use this Baking Crock to trap in the steam. It's wonderful for this purpose.
12/27/2010
I've been using this dutch oven for a month now to make the Jim Lahey No-Knead Bread - it is amazing! My bread comes out so perfect you'd think I'd bought it at a fancy artisanal bakery for big bucks. I also use it for smaller 2-person quantities of soup, stews, and braises. I love the sleek interior and exterior - so easy to clean. I have it in azur and it's a beautiful color. Here's a hint, though - it is available on other websites for much lower cost. Sorry, KAF.
11/13/2010
I love this product so much I wish I could cook more with it. I decided to buy this dutch oven in order to bake the no-knead bread therein. What amazing results I am getting from this pot. I have a good number of tricks to create steam but nothing compares to the dutch oven. My bread (I do Peter Reinhart's wet French breads) gets much better oven spring with this technique. The Emile Henri is also less heavy than the Le Creuset and it is so sleek and smooth looking. I now have to buy another cookbook so I can use my dutch oven for with other recipes. Happy baking/cooking all.
04/05/2010
I'm amazed by how much easier and better it is to make bread with this oven than any other technique I'd tried. Get it nice and hot, dump the dough in, and away you go. I've tried it 3 or 4 times no, no problems; in light of the reviews I'm being really gentle with the lid, and so far so good. It's a bit odd that KAF doesn't tell you the color of the pot; they advertise a blue and a red Emile Henry that are, as far as I can tell, identical but for color, but maybe there's some difference I couldn't detect. I ordered the one that was red on their website; it's a bit darker than I'd expected (and changes color radically when heated, oddly), but...who cares, it produces amazing bread.
02/15/2010
I love this covered casserole. I use it to bake no-knead bread and for braised meat dishes such as the ones found in Julia Child's "Mastering the Art of French Cooking". I highly recommend this casserole. I have never had bread stick and I don't grease or use cornmeal. It just lifts out. I was worried about the sudden change in temperature cracking the lid when adding the bread dough to the preheated casserole, so I always have two wire racks ready to place the lid and pan on while I dump the bread dough in and that's prevented damage in a year of heavy use. I'd recommend you never set it on a cool solid surface when the pan has just come out of a 450 degree oven. The casserole replaces a bread stone and a pan of hot water and gives you a crackling blistered crust (you'll hear it crackle when it comes out of the pan and goes onto the rack) just like the "Artisan..." method.
