LÉKUÉ Home Bread Essentials Kit, Platinum Silicone Bread Maker & Mini Baguette Mold, Oven & Dishwasher Safe (Bread Maker)

Absolutely non-stick and turns out loaves of Bread in a beautiful shape and appearance. Will be most likely ordering more of these.

great quality. haven't tried it yet though.

Bien

Lekue Bread baker/ recipe to amazon This is a really fine product. I’m 84 years old and was having difficulty handling the weight of the Dutch oven that I used in making bread, particularly when it was 400 degrees, so I thought I would give the Lekue a try. Admittedly the booklet’s recipes aren’t too helpful. What I now use it for is making whole wheat Irish soda bread and it does a great job. My recipe is simple, and I mix it right in the cooker, so I don’t have any dirty bowls to wash. For what it is worth here is the recipe: Tools needed: 1 teaspoon measure, 1 tablespoon measure, 2 cup mixing cup for the flour, bran, and buttermilk and an optional egg-use the cup for measuring the flour and bran first, plastic scraper for mixing, a fork for whipping the egg, and the Lekue cooker. Turn on your oven to 400 degrees Fahrenheit or 200 to 205 Celsius, so it has time to heat. Dry ingredients (put the ingredients directly into the Lekue cooker): 2 ½ cups of whole wheat flour 1 cup of bran--½ cup of wheat or oat bran and ½ cup of ground flax or chia seeds or a mix of the two. Remember to use your mixing cup for measuring the flour and bran before you use it for the wet ingredients. 1 teaspoon of salt ¾ teaspoon of baking soda-in Ireland it’s called bread soda-tip from the Irish housewives; baking soda and baking powder tend to form small clumps which will ruin your day if you bite into a lump at breakfast, so put the baking soda and baking powder it in the palm of your hand and press it with the back of a spoon to break up any clumps- then dump it in the Lekue baker 2 teaspoons of baking powder (why I don’t know, but it works, i.e. the bread rises) Mix the dry ingredients well with your plastic or silicon scraper/spoon. Make certain they are very well blended. Wet ingredients: Crack one egg into your 2 cup measuring cup and whisk with a fork. I’m not certain if an egg is necessary, but I think it makes the bread hold together better Add 8 to 12 ounces of buttermilk start out with 8 ounces (you can use dried buttermilk--one brand is Soco Cultured Buttermilk--which is ok, and if you use dried buttermilk mix it with the dry ingredients, but I think liquid makes a somewhat better bread). Start out with 8 ounces of buttermilk or water if you used dried buttermilk and mix it with the egg. Using your tablespoon add 2 tablespoon of cooking oil to your buttermilk and egg mix and stir it up. Using the same tablespoon you used for the oil add 2 or 3 tablespoons of honey—by using the same tablespoon you used for oil with no cleaning the honey will roll right out with no sticking and no mess. Procedure Mix all the liquids well, make a hole in the center of your dry ingredients and pour the liquids in. Here I depart from the Irish ladies. They mix with their hands, and I have done so, but it is a very wet dough and your hands will soon be covered, so now I just mix with the spoon. You will undoubtedly need more liquid to get it all mixed together, so just keep adding liquid and stirring until you don’t have any more dry ingredients to mix. Shape the mix into a loaf shape crosswise in the Lekue baker. Cut or poke a line down the center of the loaf, so the bread can expand. I just use the fork I used to beat the egg. Irish ladies use a knife to cut a quite deep cross in the bread to let the Fairies out, or to protect the bread against the Devil, or maybe to just make certain the bread is cooked through. Close the top of the Lekue cooker and put the bread in the oven. Bake for 45 minutes, then open the top of the Lekue and cook for another 15 minutes. Take it out of the oven and let it cool for an hour or so. Use a rack, so air can circulate below. No rack--tip from the Irish ladies—two upside down forks work as well as a rack. Tip from me—I cool it on a turned off burner on the stove—works fine. This is a very good bread. 100% whole grain with added fiber and minimal cleanup. I only wash the Lekue cooker after, give or take, a dozen loaves. Since I am both the baker and the dishwashing machine clean up is important, and the cooker does a great job of being both the mixing bowl and cooking the bread.

Silicone di qualità, facile da pulire e comodo per panificare a mano con ottimi risultati. Il segreto è la parziale chiusura del recipiente durante la cottura che permette al pane di cuocere come in un forno a vapore. Praticamente sostituisce l’impastatrice, la spianatoia, la ciotola, il cestino per la lievitazione ed il forno a vapore. Nella foto il pane semintegrale che ho realizzato per la prima volta con Lékué: 2 gr. lievito di birra, 200 gr. farina tipo 2 e 80 gr. farina di forza bio, 200 ml. acqua. Prendendo spunto dal ricettario fornito col prodotto, ho lasciato l’impasto a maturare in frigo per 10 ore, poi ho formato la pagnotta ed ho inciso la superficie. Ho lasciato riposare 30’ con il recipiente chiuso e infine ho cotto in forno elettrico a 220 gradi per 40 minuti su pietra refrattaria. Per avere lo stesso risultato senza Lékué avrei dovuto cuocere a 250 gradi quindi si risparmia anche corrente. Gusto fantastico, crosta croccante senza essere bruciata, alveolatura e consistenza simile a quella del pane acquistato in negozio, super!

ótimo, todo o processo do pão é muito bem feito

Certainement un de mes meilleurs achats de ces derniers mois. Facilite la vie, permet l'utilisation d'un saladier de moins pour faire la pate. Cuisson immanquable et hyper pratique pour rentrer et sortir du four. Nettoyage rapide. Et surtout il est tres tres bien proportionné. Je recommande !!!!