Lékué Bread silicone Mold, Brown, 600 ml

Works really well and ended up with a really lovely loaf, made almost effortlessly. I tried the recipe based on 250g of flour but the loaf was too small for the effort I felt, so decided to try a larger quantity based on 500g flour and first attempt worked really well! Used the Lekue as a bowl to briefly mix a white bread dough based on 500g flour/375 water ( per Sandy's recipe/review on Amazon.com) until just combined, and left on the counter over night in the open position with a dinner plate over the top. Next morning between a cup of tea and breakfast, I removed the the very sticky mixture from the Lekue with the aid of a plastic spatula, - it came out clean - and I shaped the dough by hand in to a ball and dropped it back in to the lekue for a 1.5 hour rise. The rise wasn't significant over this time but I brushed over some water and put mixed seeds over the top before cooking in a fan oven at 200 degrees for 50 minutes in total - carefully opening it up after the first 25 minutes. Really pleased with the results... the bread had the nice hollow sound when knocked after backing, and the result was a chewy crust and nice open textured crumb. I find the rugby ball shape really appealing. I like the fact the Lekue acts both as a bowl and a dutch oven type baking container all in one, saving on washing up. I think the no knead bread recipe works well in this container - wetter doughs can be so hard to handle and transfer to the oven, and the Lekue helps as rising and baking happen all in one container. Plan to use this a lot more, and experiment with some speciality bread recipes.

All of the claims are true! I am a real novice to breadmaking. I mixed, proved and baked. I didn’t see the advantage to using it to mix with but it is really easy to get all the ingredients together - much easier than a rigid bowl. The proving was done first with another bowl over the top and then when I’d shaped and scored the loaf, I fixed the sides together and draped a tea towel over the whole thing. The baking was easy - realised it made sense to angle the open ends of the bread maker towards the glass so I could see the colour of the bread. It cooked much quicker than the recipe advised so I took it out and tested the bottom (do watch out for the steam escaping when you open it). The bread was cooked evenly and tested as ready (when I tapped it). The taste test last night and this morning showed it to be perfect! It’s a pecan and sultana bread in case you are wondering. I am beyond impressed - I now have a new hobby. I did give myself and the bread maker the best chance of success by getting the right yeast and flours but the reduction of faff and washing up is a real bonus.

I love to bake Sourdoughs and wished to invest in a Dutch Oven which brings out the best in breads. However I only have a table top mini oven and was finding it difficult to find anything that fit. Was oohing and ahhing about buying the lekue as the breads didn't look so amazing in the promotional videos and wasn't sure about the size. Decided what the heck and bought one. Glad I did. While it doesn't produce the artisanal effect of the banneton and Dutch Oven this is the next best thing in one! You can mix the dough, bulk ferment, final proof, bake your loaf in the lekue and it helps with steam which is very difficult in most ovens. I've tried two loaves so far and both came out much better then in the photos and videos where the breads look a bit flat and odd shaped. I got a good oven spring and it produced a nice oval shape, much like an American football, but what's most important was the crumb which was very good! I have also been doing trial and error with size and so far have managed up to 788g and think it can do more. So while a banneton and Dutch Oven would be best for my needs this is a very good next best thing and i'm very happy. It also makes life easier with it being a good all round and all-in-one bread baker. Even if you do have a big enough oven and do bake your breads just fine this can always be a good addition to your baking equipment. Apparently one can do meals in it to acting as a steamer.

I bought this in march 2018 and I've been using it to make bread every other day ever since. I don't follow the no knead recipes, I make the bread dough in a kneading machine, let it rise, fold it and transfer it in this and then let it rise a second time, then straight in the oven. It's a great success every time. Last year I bought a no-brand, second one from temu, as one of these wasn't enough for our bread eating family. The temu one has already broken, while the lekue one of 7 years + is still going strong. Price has nearly doubled in these 7 years, but I'm buying a second one all the same with the confidence that it is a quality product and I will use it for many, many years to come

Great size for Portuguese bread. Love it and will buy another.

I’ve loved baking bread for ages, but am losing hand function, and got this wondering whether it might make baking all of my own bread easier. Wow, does it! I can now use a no-knead recipe, mix it right in this bread boule with a dough whisk (another purchase that’s made my baking life immeasurably easier — no pun intended!) in minutes, and then just close the boule up for 24 hours to rise before baking — again in the boule. So there are no mixing bowls to wash, no counter mess, no kneading, and no worries. I now bake bread several times per week, and without any physical strain. This little item takes practically no room to store, is lightweight, insanely easy to clean, and it works like a charm. I get a lovely crust on my bread, and am the only one who knows what a breeze it is to make!

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 !!!!