15-1/2" L x 6" W
Perforated Aluminum French Baguette Dual Loaf Bread Pan
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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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Top Customer Reviews
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 ›
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!
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.
Most Recent Customer Reviews
I love my perforated pan! Making artisan bread has never been easier!Published 2 months ago by Aubrey Weaver
We bake a lot of bread at our house. These pans are perfect, this is our second set and we will buy them again in the future.Published 5 months ago by Michael S.
Very narrow and it won't help my baguette dough to expand nicely.Not satisfyPublished 5 months ago by Amazon Customer
This is working out as I expected and hoped for, except it turned out to be a little smaller than I thought it would be. Read morePublished 6 months ago by Micheil O'Ceallaigh
I love these pans. I could make decent french loves but they came out flat and thin. This is perfect. I do turn mine over for the last 15 min to get the bottom crisp.Published 6 months ago by Morris Branson
This is the only pan of its kind that I've used, so can't compare to others. I expected it to be hard to clean, given all the perforation, but it cleans quickly and easily. Read morePublished 8 months ago by Sean