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Paderno World Cuisine 4 Baguette Pan, Non-stick
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- Dishwasher safe
- Made for baking crusty bread
- Heavy-duty construction
- Professional quality non-stick coating
- Multiple gutter
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From the manufacturer
Great Bread Starts With A Great Pan. ..
The Paderno World-Cuisine Non-stick, 4-Well Baguette Pan is the perfect addition to any bread baker's, or aspiring bread baker's kitchen. Allowing your shaped dough to rise in the pan lets you achieve a well-shaped baguette with the signature circle markings on the bottom of each loaf.
The non-stick surface eliminates the need for any greasing of the pan and allows effortless release after baking. The small holes in the pan allow air to circulate around the bread and enhances the formation of a nice golden crust. Each baguette is cradled in a 2 3/4 inch wide well during baking so that a desirable baguette shape is maintained.
The results speak for themselves! Crisp golden outer crust, with a soft chewy interior. Clean with hot soapy water and dry completely before storing.
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This item Paderno World Cuisine 4 Baguette Pan, Non-stick
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|Sold By||Amazon.com||Amazon.com||Amagabeli||Amazon.com||Green Magnolia||Amazon.com|
|Material Type||Other||Steel||Carbon Steel||Steel||Flax Linen Fabric||Clay|
|Size||—||16 by 9 by 1-Inch||Baguette Pan 15" x 13"||16.38 by 9 by 1-Inch||26'' X 35''||13.2 x 11.2"|
The Paderno World Cuisine 15 inch long by 13 inch wide 4-baguette perforated aluminum pan allows greater and more even contact with the heat of the oven ensuring a crispy crust. The perforations also eliminate unnecessary condensation, again, keeping the dough crispy. This pan saves time as four baguettes can be baked simultaneously. Each gutter has a width of 2-3/4-Inch.
Top customer reviews
Quality: The pan is thin--which is great because it is lightweight and easy to lift into and out of the oven. The finish enables me to shape my loaves and let them rise right in the pan without any oil/nonstick spray/cornmeal. The bread just will not stick to the pan. The pan itself also cools very quickly and is a cinch to clean.
In use: The crust of the bread is very even and nicely browned all the way around with this pan. I slash the loaves and brush with an egg wash prior to baking for 20 minutes and they come out perfect. I have made the same French bread recipe using a regular pan lined with parchment, and the loaves flatten a bit and connect. This pan keeps them perfectly rounded and beautiful. I have also made breads that need a pan of water in the oven to achieve the chewy-crispy crust, but it is not needed when I bake with this pan.
Summary: This pan makes my bread beautiful with no fuss. It takes probably 30 minutes total of mixing and rolling time (all the rest of the bread making time is just rising) to have excellent bread with no undesirable additives at a fraction of the cost. Homemade bread is great. . .beautiful homemade bread is even better.
The baguette well isn't deep enough and the material is cheap. You might need a half sheet pan for support, if you are planning on using all 4 lines. If that is the case, you might want to heat the half sheet pan prior or the bottom half of your baguette won't cook properly.
It's going in the recycle bin this afternoon.