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  • 1 X Perforated Aluminum French Baguette Dual Loaf Bread Pan
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1 X Perforated Aluminum French Baguette Dual Loaf Bread Pan

157 customer reviews
| 12 answered questions

Price: $11.95 & FREE Shipping on orders over $35. Details
In Stock.
Sold by Green Magnolia and Fulfilled by Amazon. Gift-wrap available.
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Black
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  • Aluminum construction
  • Center ridge rises higher than the sides to keep the loaves separate
  • Hand wash recommended
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$11.95 & FREE Shipping on orders over $35. Details In Stock. Sold by Green Magnolia and Fulfilled by Amazon. Gift-wrap available.

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1 X Perforated Aluminum French Baguette Dual Loaf Bread Pan + OXO Good Grips Multi-purpose stainless steel scraper & chopper + Ateco Bowl Scraper
Price for all three: $26.47

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Product Description

Package Quantity: 1 | Style Name: Black

Bake your French bread to perfection every time using this baguette dual loaf bread pan. The durable pan is made of heavy gauge aluminized steel for added strength and is topped with a non-stick silverstone surface for easy cleaning. The perforated pan bakes two French bread loaves, and allows them to develop a thin, crunchy crust while cooking. A center ridge rises higher than the sides, a real advantage when it comes to keeping the two loaves from sticking together as they swell and bake. No matter what your baguette baking needs, this pan will do the job.

15-1/2" L x 6" W


Product Details

Package Quantity: 1 | Style Name: Black
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • ASIN: B0015QPYQ8
  • Item model number: Q111
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (157 customer reviews)
  • Amazon Best Sellers Rank: #15,074 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By Modern girl on May 2, 2011
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I've used this pan to make batards and seeded baguettes many times and we just love it! The texture and color of the bread comes out even and perfectly crunchy on the outside and chewy on the inside. Don't forget to steam the oven (easiest to add boiling water to a pan on the lower shelf of the oven). I highly recommend this pan and have already told all my friends about it. Check the sizes in the detail of the product for the right size. I like this 15.5" long one. Two of these loaves is enough for 4 huge sandwiches or a ton of bruschetta! Cleaning the pan takes minimal energy, just use a scrub brush to run over the holes.
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21 of 22 people found the following review helpful By Charlemagne VINE VOICE on August 28, 2010
Style Name: BlackItem Package Quantity: 1 Verified Purchase
These are well made and easy to clean. Just make your loves, let them rise and then put in the oven. The loves are on the long, narrow (as is says, Baguette) side, so if you are looking for something wider, you may want to look around some more.
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14 of 14 people found the following review helpful By Jody TOP 500 REVIEWER on August 17, 2013
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I've been making French bread for years. My recipe of choice makes a very wet dough and the Italan bread pan I've been using for 20+ years caused the loaves to turn out a bit flat. I thought it was a purely esthetic thing, and ordered this pan because it was reasonably priced, would stack on my existing collection, and seemed to be the right size for my 3 cups of flour recipe.

Wow, oh wow, oh wow! I made another batch last night and we ripped through one loaf before it had time to cool! This pan makes amazing bread. It's exactly the right size for my wet, sticky dough--in fact, it takes some pulling to get the dough to the end of the troughs so it won't spill over the sides when it rises in the pan.

This pan does not create a brown crust on both sides of the bread, so I turn the loaves after 20 minutes or so--as soon as the top is golden brown. I don't object to the marks made by the pan's perforations, since the end result is so delicious, and I'm telling you this pan makes world class baguettes.

My recipe is as follows, I can't remember where it came from, but you can't ask for a better combination of recipe and pan:
Pulse 3 cups AP flour, 1 tsp salt, and 1 tsp balsamic vinegar in a food processor. Yes, vinegar!
Add 1 1/2 cups warm water in which you've proofed 1 packet quick-rise yeast and 1 tsp sugar, or use about a half tsp of bulk yeast.
Pulse until dough comes together into a ball. That's all there is to it.
Turn dough out into a large bowl you've sloshed around with a half cup of good olive oil and a couple of tablespoons of coarse kosher salt. The dough is extremely wet and sticky, so don't handle it a lot.
Let the dough rise once in the bowl and once in the pan.
Read more ›
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9 of 9 people found the following review helpful By Timothy E. Donnelly on March 22, 2011
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I bake a LOT of bread for a home cook. Really, probably 6+ loaves a week. I give some way, use some for crumbs and others for croutons. I usually make my variations of the new york times "no-knead" bread recipe. Delicious! But we also like to have french loaves around the house for subs and spreading stuff on. I have a baparoma steam baking pan which makes great loaves. But I only have one and making more than a loaf at a time can be very time consuming. These things are not made any more and I wasn't going to pay the $50 plus to get one on ebay. These pans are the charm. Let the proofed bread rise then stick in a preheated oven - great bread every time. Make sure you have steam in your oven - a pan with a little water in the bottom or like me - I throw in a handful of ice cubes.
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16 of 18 people found the following review helpful By cafay1 on February 17, 2010
Style Name: BlackItem Package Quantity: 1 Verified Purchase
This product works great. I use it with the recipes from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Bakingand I am very satisfied with this product.
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8 of 8 people found the following review helpful By Lindley L. Karstens on January 9, 2012
Style Name: BlackItem Package Quantity: 1 Verified Purchase
It's a non-stick pan for baguettes just like you buy in a Paris boulangerie.

I'm using the "Artisan Bread in 5 Minutes a Day" basic recipe. No issues with sticking. (If you did have a sticking issue, I'd suggest a quick spray with oil, adding a bit of flour to the dough, and/or a couple more minutes in the oven.)

The result, with a cup of water in a hot pan under the baking shelf to produce steam that gets you the nice outer crust, is nothing short of perfect.

Love it!
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9 of 10 people found the following review helpful By Amazon Junkie on January 4, 2013
Style Name: BlackItem Package Quantity: 1 Verified Purchase
Description clearly states: A center ridge rises 1/2 inch higher than the 2 inch sides. It does not. Having a baguette pan where the baguettes stick together is of little use. Note, the sides are not 2 inches either, they are 1" high, as is the center of the pan. Returning, likely going to get the Chicago Metallic pan.
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5 of 5 people found the following review helpful By Katie Kate on July 27, 2012
Style Name: BlackItem Package Quantity: 1 Verified Purchase
I had the dough recipe, I just needed the right vessle to turn it into baguettes instead of using my dutch oven for a loaf.

1 1/2 C water
3 C flour
1/2 tsp yeast
1/2 tsp salt

Mix the 3 dry ingredients, dump in water and mix well. Dough will be shaggy. Let sit on counter overnight, up to 18 hours or so. Dough will be dotted and bubbly.

Here's where this awesome pan comes in. Use 2, 5 inch pieces of parchment paper to line baguette pan. (if you use rolled parchment it even conforms right to the shape of the pan). Then, using just enough flour on the outside so that the dough can be handled (do not mix more in) stretch the dough into 2 tubes to fit in the pan. Place pan on a cookie sheet, flip another cookie sheet over and use it as a cover. Let rise. Preheat oven to 425. Before baking place a little oven safe dish of water inside with the dough and recover with the 2nd cookie sheet. Bake around 30 minutes until the outside is golden brown.

Done right you probably won't even have to wash your pans. The bread comes right off the parchment and you'll have perfectly shaped loaves. The steam from the water will give you a crisp crust. The long first rise will give you a more developed flavor. Yum!
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