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.

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

I'm a sucker for gadgets and have my fair share of unused paraphernalia stacked away in various cupboards, so I was half expecting this to be another one destined never to see the light of day.I was pleasantly surprised though, and I did find if vey helpful, particularly in the shaping of bread.I prefer to shape by hand, but had kept resorting back to a loaf tin, because my hand shaped attempts spread out sideways too much instead of upwards.I tried the Dan Lepard easy white loaf recipe to try the Lekue and it worked really well. I mixed the ingredients by hand in the Leuke (inside another bowl for a bit of extra stability until the liquid was mixed in). Using the Dan Lepard recipe i even did the 10 second kneading method in the bowl, but it would have been just as easy to turn it out on to the worktop.Where I found the Leuke worked a treat was shaping the loaf to a since oval oblong. Using a 400g flour/300ml liquid it was the perfect size and proved beautifully inside the closed Leuke.When it was ready for the oven, i opened the Leuke, dusted the loaf with flour, slashed the top, closed the Leuke and baked for 25mins. Then opened oven and unclipped the Leuke for another 5 mins. Then i took it completely out of the Leuke (very hot, be careful), and popped back in oven for another 10 mins. It turned out a lovely shape, really crusty and delicious in taste.So i recommend it, especially if you are having difficulty shaping the loaf for proving. If not, then you can probably do without it, but it does keep everything contained, so much less mess and really does work.I highly recommend checking out Dan Lepard White and wholemeal loaves. There is a good video of the white loaf on the Guardian website, although when you click through to the recipe it is slightly different to the video with the proving method and times.http://www.theguardian.com/lifeandstyle/australia-food-blog/video/2013/aug/06/baking-dan-lepard-bread-videoHe doesn't use the Leuke, but his recipe and method are really easy.For my delicious loaf I used the method with the two lots of 45 mins resting (not shown in the video), but other than that I did it just like the video but in the Leuke and it was really easy.Four stars rather than five cos it's a bit on the pricey side and not an absolute necessity, but a nice addition to have in your baking repertoire!

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.