Customer Reviews

Matfer 17.75x5.5-in. Baguette Pan.

5 star:		(2)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

Recently took an artisan bread baking class and the instructor made a point of telling us not to buy a baguette pan with holes in the bottom. This one doesn't! It is quite light weight, and the finish cleans up easily. Please check your oven depth though, as my 50's built-in electric oven requires that the pan be placed at an angle; but that's OK because it should be turned front to back during the baking process anyway.

I bought these particular pans because I didn't want lots of holes at the bottom or non-stick lining. The bread doesn't stick to pans if you lightly coat them with grease before laying the dough on top. Along with my bread machine, these have been really useful pans that have helped me make many a nice golden crispy, soft baguette. Without them, my baguettes are hard, flat, pale on top, and brown on the bottom. The pans didn't come with instructions for care, but if you treat them like a cast iron pan (avoid soap and soaking in water for too long, and drying the pan thoroughly after use) the protective finish will last longer.

I ordered these pans as I was experimenting with making different kinds of bread. These baguette pans worked great for a hard crispy loaf. I also made great baguette chips from the many loaves I made.

I had been making baguette for a while using just a pizza stone and cornmeal, and I wanted nice round ones, so I bought this.

With parchment paper, this made fine baguettes. However, after a few uses, and a couple of washes (and drys), it rusted all to hell. I used it for a while anyway, with parchment paper between it and the bread, but the smell of rust really ruined what are otherwise terrific baguettes.

It's possible I missed some instruction specifying that it should never come in contact with water, in which case this is totally my bad, but I'd kinda prefer a pan I can wash.

Also, this pan is a touch too long for my tiny oven. Not a problem for people with modern ovens, but just something to keep in mind. I always had to bake on a diagonal.