Non-stick French Bread Baguette Pan Review

Non-stick French Bread Baguette Pan Review

Buy it at Amazon: Non-stick French Bread Baguette Pan [Affiliate Link]

Takeaway: Lightweight, makes crunchy, airy baguettes, easy to clean.

The baguette bread pan is made of carbon steel alloy and has a non-stick coating. The pan measures 15"W x 13"L x 1"H and has 4 wells that measure 3" across so you can make 4 baguettes at a time. The pan is sturdy and just a little bit flexible, but does not deform easily. The small perforations in the pan allow moisture to escape, so the loaves brown and crisp evenly. This helps give the loaves a light, airy interior and a crunchy crust.

I use a no-knead French baguette recipe which works great with this pan. I'll include it at the end of this review. Since the no-knead dough tends to be quite slack, I line the pan with parchment paper so the dough won't get stuck in the perforations. This works pretty well for me, although you don't get the fine studding on the bottom of the loaves, and you do need to remove the paper a few minutes into the bake so it doesn't burn or prevent moisture from escaping the bottom of the loaf. The baguettes come out fantastic with a nice crunchy crust and light and fluffy inside. The dough doesn't stick to the pan and it cleans up easily with a bit of soap and warm water.

French Baguette Recipe - This recipe makes four small 1-1/2" baguettes or two larger 2-1/2" loaves.
1/4 tsp dry active yeast
1-1/2 cup room temperature water
1-3/4 tsp salt
18 oz All-purpose flour

1. Add all the ingredients to a large mixing bowl, stirring after each addition.
2. Stir the flour in slowly using a wooden spoon until the dough comes together and pulls cleanly away from the sides of the bowl. Cover with plastic wrap and set somewhere warm for 12-16 hours until doubled in volume.
3. The dough will look quite wet at the end of the rise. Flour your work surface generously and dust your hands with flour before turning out the dough on your work surface.
4. Divide the dough into 2 or 4 equal amounts for 2 large or 4 small loaves.
5. Flatten each section into an oval or rectangle.
6. Fold the dough in half lengthwise and press to the seal the edge. Repeat the fold and seal a second time.
7. With the seam side down, roll the of dough into a 15" log and transfer to one of the wells of the baguette pan on a piece of parchment paper.
8. Cover with plastic wrap for 1 1/2 hours and allow to rise.
9. Pre-heat your oven to 450°F.
10. On the bottom of your oven rack, fill a tray or cookie sheet with 3 cups of hot water to create steam in the oven.
11. Just before putting the loaves in the oven, use a razor blade to slash the tops of the dough 3 to 4 times each.
12. Generously spray or brush the tops with warm water. Remove parchment paper 5 minutes into baking and spray the loaves with water again for a crunchier crust.
13. Bake for total of 20-25 minutes until golden brown on top. Allow to cool completely before cutting and serving. Consume within 12 hours for best taste and texture.

Buy it at Amazon: Non-stick French Bread Baguette Pan [Affiliate Link]


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