Emile Henry Bread Loaf Baker EH345504 4 "My first loaf failed!" Mrs Harrison 11 August 2020 1st attempt I used stone ground flour from a local mill. It was a basic white loaf using 14g dried yeast. During cooking the loaf rose so much that it pushed the lid up, the exposed sides burned, and the crust stuck to the lid. 2nd attempt - same recipe with suermarket bought flour, again the loaf rose - not to the same extent. Burned sides and stuck to the lid, although after leaving for 10 minutes it released nicely. 3rd attempt - back to the local flour and half the yeast. Success! - a nice loaf, good shape, crusty top and fluffy inside. Easy to clean, and baked on crust merely soaks off.