Features:

  • NON-STICK & PERFORATED: Amagabeli Baguette Bread Pan is non-stick; baguette pan for baking is heat resistant and this French baguette baking pan is dishwasher safe. Perforations in the surface of this baguette baking pan let moisture escape, allowing loaves to crisp and brow evenly. Environmental friendly coating of this baguette baking tray is specially formulated for superior baking and easy release of baked goods.
  • HEAVY DUTY & FOOD GRADE MATERIAL: French bread baking pan is made of food grade carbon steel that is eco-friendly for strength and durability; perforated baguette pan is coated with FDA approved PTFE, which provides a clear, non-stick baking surface. French bread loaf pan is easy-to-clean and this Italian loaf pan is made of much thicker material than regular ones.
  • LONG SIZE & 4-Well: French bread baking pan measures 15"X 13"X 0.98", each gutter width of this Italian bread pan is 2.75"; the weight of this bread making tool is 17.95 oz; this baguette bread mold is a 4-Well French baquette pan and this baguette tray can bake 4 loaves at a time.
  • VERSATILE & DELICATE BAKING FOODS: This Amagabeli baguette form provides home bakers with an easy way to bake warm, fresh French bread baguettes from the comforts of your kitchen. Baguettes are the foundation for nearly any crostini or bruschetta appetizer. Making a grilled cheese sandwich with a fresh baguette, you will fall in love with baking bread with Amagabeli bread baking pans!
  • WARRANTY & TIPS: Lifetime warranty. Any concerns on this Amagabeli baguette loaf mold, baguette rack, bakers couche, bread pans for baking, French bread baguette pan, French bread pans for baking, hoagie roll pan, perforated french bread pan, please contact us immediately; Tips: a very slack dough, like a no-knead dough, may get stuck in the pan's perforations. We advise using a stiffer rather than softer dough in this pan.
5-minute, Baguette

5-minute, Baguette Making fresh baguettes on a daily basis with a minimum of time and effort. The dough- One loaf proportion – you do the math for more 167 grams flour/ (83 bread – 84 all-purpose flour) 116 grams water 50 grams leavening 1/8 teaspoon yeast 4 grams salt Disperse leavening and yeast in warm water, combine, flours and salt into the yeasted water ). Mix until there are no dry bits – cover loosely and let it sit out at room temperature until double (about 4-6 hours). You can form and bake now, or refrigerate until next day, Forming the loaves Bring refrigerated dough to room temp, if making more than one loaf, divide the dough on a floured surface. Form a rectangle with the dough without pressing out too much of the gas, fold the top third over bottom 2/3’s and tap along the seam gently with your fingertips; fold top over again; tap with your fingertips to seal; with the heel of your hand, gently tap along the seam to tighten it up and form a tube. Stretch to length and gently roll the baguette from the center. The goal is to avoid collapsing all the gas bubbles. Place on your baguette tray, seam side down, cover with a light cloth, Allow loaves to double in size about 2 ½- 3 ½ hours. Baking Place a rimmed cookie sheet partially filled with water and a folded dishtowel (to prevent sloshing) on the bottom rack. Preheat oven to 450 degrees. When the water is steaming nicely, just before baking, spritz the dough, and slash it to form its ears, three slashes at a low 30-degree angle. Bake for 12 minutes, then remove the water pan. Bake for 7 more minutes, then rotate bread pans to ensure a nice even color; and bake another 7 to 10 minutes until you get your preferred color and crustiness.

Beware waist-line expansion

It works well. I do not use parchment or oil. I make a fairly sticky dough yet the bread does not stick to the pan. I am still experimenting. My current mixture is 4 parts of water to 5 parts of flour by weight. As a European living in North America that's 600 grams of flour to 2 cups of water. This makes 4 French sticks. I knead for 7 minutes with a KitchenAid dough hook, then quarter the dough and shape it. (I still can't do that well - what's the secret?) Then use a razor blade to slice into the top. I recommend Feather blades. It goes into the pan covered by a tea towel and then into a pre-warmed oven and left to rise. I set the oven to 425 plus convection. Cook for 15 minutes, remove from the pan and cook for a further 5 minutes. However this results in the base being 'pimpled'. That's no problem for me.

Great Purchase for the Baker in You!

It took a while for me to get to use it so my review is delayed. I received the pan quickly as shipping was fast and finally made a few baguettes this past weekend that came out beautifully due to the pan. My crust was crisp due to perforation and the insides soft due to the same. It cleans up well and stores easily. A great purchase!

MAKES GREAT BAGUETTES WITH NO STICK!!!

Never had a baguette pan before and I didn't know what I was missing!!! This baguette pan is made from steel with many little holes in it for great heat circulation and even baking. The baguettes do not stick to the pan! The pan did arrive a little warped, but I did some bending and got it to sit flat. I make baguettes several times a week now because they come out so perfect!

Five Stars

perfect, just what I was after. Great price too. I've only used it a couple times since the purchase, but I find the option of leaving it on the pan to proof (like a couche), then just putting the whole thing in the oven (unlike a couche) makes the process a lot easier. Cleaning is a snap, just some soap, warm water and a sponge or cloth is all that's required.

Amatuer bread bakers need this pan

You like le baguette, No? This pan holds the soft dough in a proper trough for the final rise and during baking. Baked dough doesn't stick and cleanup is a snap. Makes great bread. Can't wait for cooler weather so I can guiltlessly turn on the oven again.

Solved my problem!

OMG! Best looking loaf yet! I combine a variety of French bread/baguette recipes: 5 min No Knead - the original and then one updated by Kenji, and also ATK's recipe with spraying aluminum pans to create the "steam oven" effect, etc. The loaves are always excellent in taste and texture, but not always the best looking when trying to make the long (not round) style...usually because I can't handle the 500 degree heat while trying to drape a baguette or loaf dough onto the stone. This took care of that problem and I couldn't be happier!!! Thanks!

Great product!

This pan is beautiful. Not only are the edges protected, but the nonstick surface is easy to clean. That being said, I choose to use parchment on my breadmaking. I do my bread proofing in my microwave, which it has a setting for proofing bread. This fits in my microwave no problem. I wish I had bought this pan a long time ago. It's fantastic

I LOVE IT.

I LOVE IT... I just test-drived it with Basil Cheese Baguettes (very soft and gooey dough)... nothing got stuck, brown and cook everything perfect and for the price, not bad at all I did coat the pan with a tiny bit of oil smeared everywhere, it worked great. The second proof was done in the pan, and I had no problems at all.

Fantastic!!!!

Great product!!!! Excellent!!!! Must buy ítem!!!!

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