logo

Info

Reviewbucket.co.uk scanned the internet for Lékué Bread Mould 28 x 23cm reviews.
You can find all Lékué Bread Mould 28 x 23cm reviews and ratings on this page.

Read the reviews.

Analysis

For Lékué Bread Mould 28 x 23cm, 180 customer reviews collected from 3 e-commerce sites, and the average score is 4.6.

Detailed seller stats;
Amazon has 175 customer reviews and the average score is 4.5. Go to this seller.
Ebay has 4 customer reviews and the average score is 5. Go to this seller.
Onbuy has 1 customer reviews and the average score is 5. Go to this seller.

Detail

Click to list all products in this category.

Similar Items

26.10.2015

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!
Read more..

23.4.2020

Review and Recipe for the Large Lekue BowlI have a full baking kit at home, but I’m staying at a temporary location for a few months and didn’t really have what I needed to bake. In my search I found this ‘all in one’ silicon bowl that turns into a vessel for baking. I didn’t have super high expectations. It finally arrived the other day and I used it for my next bake. Have to say, it worked great! I’m really surprised how nice the crust came out. One challenge is the maximum temperature is only 220c, and I normally bake at 250c, so I’ll need to extend my baking times. This baking toy is certainly not a necessity. But for someone in a temporary or holiday home, or with a super small kitchen with limited storage,it’s a quite handy bit of gear!Sourdough Recipe for the LekueThis recipe works with a variety of flours, try it with whatever you have at hand. Happily getting good results. Recipe and steps below..Bowl One (the Lekue bowl)Starter 100gWater 375gMixed seeds 50g (hemp, sesame, quinoa, etc...)Salt 10g.Bowl Two (470g flour - I did the below)Rye flour 10gMalthouse Flour 90gStrong white 370g.Mix the wet ingredients first in the Lekue bowl, then add the flour to the Lekue bowl..Then I follow the Breadtopia method -Mix20 minutes later some folds20 minutes later some folds20 minutes later some folds.Then roll it in a ball and coat it with some olive oil.Let ferment on counter for 6-10 hours and pop in fridge overnight 12-15 hours..Put a tray of water in the bottom of your oven to generate steamPreheat oven to 250.Take bowl out of fridge and coil fold it in the Lekue and score it..Close the container to keep the steam in.Then proof around 60 minutes on the counter, I’ve done less and it’s been fine..Put in oven and lower heat to 220c (the maximum allowed for the Lekue)Bake for 40-60 minutes - my oven is very very slow. Adjust time for your oven!.I wanted a bit more of a crispy crust, so I did an additional 10 minutes after I unwrapped it..If the bottom is still soft. Just put it back in the (still on!) oven on the rack upside down for 5-10 minutes. Should crisp right up!.It came out with a very crispy crust and very soft inside.
Read more..

10.6.2016

After some initial skepticism, I trusted the positive reviews and bought this product. Previously I had been baking free-form loaves, which I like but usually ended up flatter than I'd like, and with dense crumb structure.When I got the Lekue thing out of the box, it looked pretty thin and floppy, and I couldn't see how it would work well. However, I got to work with a basic white bread (based on 500g flour, for size context).As a bowl, it stands up more stably than expected due to the shape and also to the matte exterior. It is very easy to combine the ingredients in the bowl and there is no sticking, due to the glossy interior surface.Once the dough comes together, it is easy to knead it inside the bowl,since the sides are flexible. This saves on cleaning the worktop, and also means that your bread recipe won't be altered by the addition of flour or oil while kneading.After kneading, it takes literally 5 seconds to fit the tab into the slot on the side of the bowl and create a proving basket. You end up with small openings at each end, but this doesn't cause the dough to crust while proving. Once proving is complete, knocking back the dough and reshaped can, once again, be done in the bowl, and the flap closed again to prove before baking.The flap doubles as a carry handle, so it's easy to move the 'tin' to the oven without disturbing the dough, and also easy to remove it safely from the oven once baked.The result of my first bake was a perfect oval loaf, evenly crusty and brown all over, with a soft even crumb. Easily the best loaf I've ever managed to bake myself. And there's no need to add water to the oven to create steam, due to the way the mould is shaped over your dough. I've baked bread at 220C-250C, including sourdough and Danish rugbrod, with absolutely no issues or damage to the bowl/tin. Cleaning takes seconds, due to the glossy interior, even if there are remnants of flour that have burned on during baking.I'll sign off the wall-of-text review by saying that even if you still have doubts about this product, TRY IT!Happy baking :)
Read more..

3.1.2017

I love a kitchen gadget so got one of these as a new toy. So far I've baked 6 breads (basic white, flavoured white and ciabata) and every one has turned out perfectly. The first couple I hand kneaded in the bowl, then since I bought a hand mixer to use the dough hooks. Some pros and cons:Pros:- Decent size to make bread for 3-4 people. I used recipes with no more than 400g flour and that's right on the limit of capacity when proving and baking- Consistent bake and proving- It really is non-stick, amazingly non-stick. When you're kneading by hand or with a mixer, not residue sticks to the sides. The sticky ciabata dough I made yesterday proved for 4 hours in the bowl,was baked straight from proving without touching the dough, and it turned out with no effort at the end- Can use it closed to make 'rugby' ball shaped loaves (good for recipes that need to stay moist) or open in the bowl shape to make a dome / ball shaped loaves- Soft bowl makes kneading with a hand mixer really effective as you can push the dough between the hooks from the outside of the bowl rather than chasing it around the bowl- Really easy to wash, any left over crust after baking just peels off- Easy to storeCons:- Whilst the soft bowl is good for a hand mixer, kneading by hand is a bit fumbly at first. You knead to (pun intended) hold one side whilst kneading with the other- If baking with is closed, difficult to see how the bread is doing without opening it- Unusually shaped loaves - you won't get a standard 'sandwich bread' shape with this- A fairly noticeable difference in crust colour and texture between top and bottom of breadIf you like baking, or want to get started, you should give this ago. It apparently has other uses, like steaming things in a microwave, but I'm yet to try these. There's a few downsides with it, but nothing game-breaking at all.
Read more..

19.8.2017

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.
Read more..

18.1.2016

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.
Read more..

25.10.2017

This is a really useful piece of equipment. I love baking bread of all kinds and have lots of bread cloches etc etc This is a silicone bowl that then closes into a 'bag' for proving and baking! Very clever. You place the Lekue bowl on the.scales and weigh your flour etc in it. Then you add the liquid and yeast etc and mix it, leave it to prove, knead it in the bowl etc etc until it's ready to bake. You just clip it together and hey presto it cooks with a super crust as the 'bowl ' acts like a cloche. It says it'll take 600 g but I made a 1200g Einkorn loaf in it and it was lov,ey. Looked just like a little boat! But Einkorn doesn't rise much so maybe that's how I got away with using so much dough.Once the bread is baked, leave to cool the normal way and just wipe the bowl with a damp cloth or in warm soapy water and dry it. No sticky worktop covered in dough, no sticky baking tin, no banneton. This bowl does it all. And the brown one is a little cheaper than the black one. It comes in a box with full instructions and is made I believe in Catalonia so very good quality for the price. Well worth buying if you like baking bread.
Read more..

3.10.2016

Have not used it as a mixing bowl. Have only used it for baking bread from dough mixed in a bread making machine on dough setting. Easy way to measure ingredients is to use digital scales - Anker are very good. 100ml of water weighs 100 grams. 1st recipe 200 grams flour (130ml or 130 grams ) of water plus of course easy bake yeast salt, to taste and oil can add rosemary powder or fresh rosemary needles for enhanced flavour. This is a greater amount than the recipe book suggests. Bake in oven at 200C. The Lekue is very hot - take care when removing from the oven.Have also started to experiment by using greater quantity of ingredients 250 grams flour ( can roughly blend different types of flour together in a plastic jug first )+ 175ml water then adding sourdough mix into breadmaker machine. Mix on dough setting. Can add extra water or flour to get required texture. When satisfied pour into Lekue mini breadmaker , close Lekue. Allow to rise again. Can stop dough rising by baking at that stage. If there is too much dough it will pour out of the ends. Bake in fan oven for 60mins at 200C.
Read more..

21.7.2018

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.
Read more..

9.2.2018

Excellent bread-baking addition. I've made bread for many years and fairly recently started using a Dutch oven to create crust crackle. I was sceptical that the Lekue would work in the same way, but am delighted to say it does. Used correctly, it makes lovely loaves. As others have said, I would ignore the recipe quantities recommended in the booklet and go for 500g of flour and as wet as you normally bake. I used 375g of water and used the slap and fold kneading technique outside the Lekue, then left the dough overnight in the Lekue and shaped it in the morning. Then baked at 220c, taking the loaf out of the container after about 40 mins. The result was a very nice loaf with crispy crust and a wide crumb.I have since tried simply bringing the dough together, resting for an hour then giving the dough four or five folds all in the Lekue. That, too, produced a great loaf and a lot less mess! For the money, it's a great addition to any baker's tools.
Read more..

19.8.2018

If you bake bread at home by mixer or by hand you MUST get one. Brilliant. I tip from mixer in, close the pouch, and allow to rise in oven with a pot of hot water next to it. When it rises first time I take it out and gently massage the sides all round. Back to the oven for second rise. Then I take it out, turn on the oven to 200C and since it is sufficiently insulating it does not suffer from cold shock. After about 30 minutes I open the pouch and put it back in the oven. This helps to evenly brown the surface. Then I give it about 15 more minutes. No need to cover with cloths to stop crust hardening... Just close pouch again and put oven mittens on both ends if you want. When cooled sufficiently it's all done.No washing... The bread looks lovely and even and pouch does not need any cleaning. In 15 years of bread baking I reccomend this very strongly.
Read more..

3.2.2018

I can't recommend this bad maker enough! I absolutely love cooking but I loathe baking and I'm terrible at it. My first attempt with the Lekue didn't go well. I'm not sure if the problem was that it was gluten free or if it was because I tried the microwave method, or a combination of both. Since then, however, I have successfully and easily made no-knead bread four weekends in a row. The first two were plain white bread (using the recipe booklet), the third was seeded (same recipe but threw seeds in), the third was whole meal (same recipe but whole meal flour). They have all turned out wonderfully and with minimum effort.My husband thinks I'm a goddess!I will attempt gluten free again in future but I will leave the microwave alone.
Read more..

10.6.2015

It's quite surprising how this product is marketed in the UK - actually, a smaller version of this is sold as a 'Steam Roaster', rather than a 'Bread Maker', in Japan & elsewhere. The claim is that this one cooks vegs and fish crispier than Lekue's standard 'Steam Case'. I own both, and I have to say the difference is rather subtle, but still noticeable. You shouldn't expect anything like grilled vegs or fish, though. Since I am a bit of Lekue enthusiast, I would give it a 5* to add a variation to my collection (I have a normal size Steam Case, a family size Steam Case, an Ogya, this Bread Maker / Steam Roaster, and a couple of two (decent) Chinese fakes - why one person needs so many silicon steamers,I don't know...)
Read more..

27.3.2018

I make a lot of bread, so my partner bought this for me for Christmas. I always bake my hand and love the results, but now I've moved on to making sourdough more often, this is just what I need to help develop a lovely crust. Also, sourdough is a lot wetter so can be difficult to maintain a nice shape. I don't do what the video suggests (not shaping it before baking) as I think it looks naff- so I shape it properly before the final rise and cooking. I baked my sourdough in the lekue with a tray of water at the bottom of the oven, at high temperature then reduced, and it produced a wonderful loaf. It really brought out the best rise and structure of the bread. Very happy with it indeed!

10.3.2020

The product holds the dough shape well for baking and makes a pretty uniform loaf. In terms of the mixing, kneading and rising stages I find using standard ways of large bowl or mixer better for this. Reason being is because it’s silicone it’s flimsy and can get messy. I have also let it rise overnight in fridge to come and find the dough spilled out the two holes on the sides. For me I do everything as I used too and transfer it to this for its final rise before baking. If you are looking for a baking vessel to hold the shape of a nice loaf you will like it but don’t expect a great deal else from it. On that note, is this too expensive for a loaf tin? That’s up to you to decide.

List All Products

Terms and ConditionsPrivacy Policy