Emile Henry Bread Cloche

$140.00

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in the lower 48 USA for orders totaling over $75.

(9 customer reviews)

Inside dimensions: Base — 10″ dia., dome — 4.5″ high

Outside dimensions: 13.25″W (handle tip to tip) x 6.75″H

The result of two years of development, the Emile Henry Bread Cloche will quickly become your favorite bread baking assistant. The rounded shape of the cloche replicates a traditional domed bread oven, to ensure that your bread has the required level of humidity during the cooking process. Rediscover the pleasures of making artisan quality home baked bread using the finest products.

Emile Henry’s ceramic bakeware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry’s Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware for everyday use.

  • Resistance Against Mechanical Shocks: During everyday use, there are many opportunities to bang a dish or a set of plates. Particularly resistant to shocks, Emile Henry ceramic is even used in restaurants.
  • Resistance Against Temperature Changes: Will withstand wide variations in temperature. Emile Henry ceramic products can be taken directly from the freezer to the hot oven (+250°C/500°F).
  • Resistance Against Fading Colors: Heat, the dishwasher or sharp instruments will all have an aging effect on a product. However, Emile Henry glazes are particularly resistant to the dishwasher and strong detergents.

EHguarantee

Emile Henry is proud to offer products made from very high quality ceramic, which pass rigorous quality controls. They offer a 10 year guarantee on all Emile Henry products. The warranty covers any production fault or quality problem with the product when used in a normal domestic environment, and respecting the care and use instructions. Any variation in the finish of the item is due to the handiwork carried out in their workshops and does not alter in any way the culinary qualities of their products.

Emile Henry Bread Cloche

  1. Obrienmartha (verified owner)

    I received this bread cloche today and had dough at the ready! My finished boule, made from no-knead dough, was a beautiful sight to behold and started crackling (I love that sound) as it came out of the oven. It baked a little more quickly than previous loaves baked in another vessel by about four minutes. It’s easy for me to use since the sides are low, the top has a knob, and the bottom has handles. I used parchment paper, and eased the dough onto the bottom half of the preheated bread cloche (both top and bottom). I put the what was left of the loaf in a linen bag and am storing that in the cloche. I’m so happy to have this wonderful, red cloche!

  2. Kendra Armer (verified owner)

    Mine just arrived yesterday (thank you for the quick order fulfillment, Breadtopia!) and my first loaf is a roaring success. I scaled back a sourdough recipe that called for 1 cup starter and 5 cups flour to 75% and it worked really well. The crumb is nicely chewy, and the crust is perfect: crisp but not too hard to chew. I am especially happy with the bottom crust, which would come out way too hard in my Dutch oven but is just right in the cloche. I used flour on the baking surface and it did stick in a couple of places, but I expect that to improve over time. I look forward to trying out other recipes in this!

  3. Rhonda

    Love this baking vessel. Results are consistent every time and you don’t need to add steam or fuss with anything. Simply place your shaped dough on parchment and place in the preheated cloche. Gorgeous crust and crumb every time!

  4. Jenny Lau (verified owner)

    I’m from Singapore. Very excited to received Emile Henry La Cloche with good condition in just 5 days. I haven’t try baking as I want to share my joy here with those who are trying to get one too.

  5. Gary Sultany

    I was determined to learn how to bake bread at home, and after years of false starts (too little patience on my part) I tried again. Artisan bread being all the rage recently, I wanted to see if this could be done by a home baker with an ordinary oven. I started by baking the dough on the pizza stone while adding water to the shelf below. The pizza stone was ok, but the quality and the shape were problematic. And adding the moisture in a baking pan beneath the stone, was difficult, messy and did not allow for the proper hydration needed throughout the baking cycle. Enter the Emile Henry Cloche. Now after about 25 loaves of nearly perfect results, I could not be happier. This beautiful piece of enameled clay (mine is red) works like magic. It bakes the bread on all sides, and keeps the moisture contained until one removes the lid. I use 35 minutes covered, and then uncovered for another 5 minutes or so the crust will change to a darker brown color. The deeper color is where a lot of the flavor resides. All you need for speculator results is Ken Forkish’s book; Flour, Water, Salt, Yeast, an Emile Henry cloche and some time. The cloche is well priced (cheaper than a Dutch oven), and cleans up like a dream. No home bread baker should be without this wonderful clay marvel made in France. Thank you Emile Henry and vive la France!

  6. Alma Rands (verified owner)

    Eric, I have a question about my Emile Henry .cloche baker. In their advertising, they say it is designed for 3 cups of flour, but the recipe booklet that came with it gives recipes for breads requiring 4-1/2 cups. I contacted them with an email, but so far have not had a response.
    I am eager to get started using this wonderful bread cloche, but don’t want to overfill it and have the batter oozing out all over my oven. Thanks for your advice.

  7. Alma Rands (verified owner)

    MY Emile Henry La Cloche just arrived in perfect condition. Carefully wrapped. I am so eager to try it. I have a Lodge unenameled cast iron dutch oven which does a great job, but is heavy, and as I have to put the dough in the hot dutch oven, not easy to do, even with parchment paper. And it is hard to dump the baked loaf out. The La Cloche has a flat tray on which to set the dough, and should make things much easier. I debated about getting the less expensive clay cloche, but decided to opt for the Emile Henry. It is very well made, and I am eagerly looking forward to baking great loaves of bread. Just bought an artisan loaf at our local bakery, for $5.98. Wow, think of all the money I will be saving baking my own. Alma

  8. Linda Shafer

    A few months ago I became enthralled with baking using cultures. Currently I have two jars of different cultures living in my ‘fridge. 🙂 Tired of burning my hands and arms moving around baking stones and pans of ice in the oven so as to get the best crust possible, I bought the Emile Henry bread cloche. I love it. Though pricier than most other bread cloches, it has a much better warranty, withstands greater heat, and is surprisingly light given its function.

  9. Mary Lynch

    Loving This! I make a lot of chunky cheese breads, and prefer using a cloche. While my “other” clay cloche does a wonderful job, the accumulated oils from the cheeses + flour bake onto the base (right through the parchment paper) causing substantial smoking. Not supposed to wash my “other” cloche with any soap, but (don’t tell) I had no choice but to scrub it, and it still smoked. Time for a new cloche. Not only is the Henry Emile producing beautiful breads, and the base can even go into the dishwasher, but it’s classy enough be displayed as “kitchen decor”. OK, it has a price tag, but I’d end up regularly replacing my cloches otherwise, and I waited for a time when family was searching for clues for a gift idea 🙂

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