Amagabeli Nonstick Perforated Baguette Pan 15 x 13 for French Bread Baking 4 Wave Loaves Loaf Bake Mold Toast Cooking Bakers Molding 4 Gutter Oven Toaster Pan Cloche Waves Silver Steel Tray Italian

great trays

Was a bit damaged during transport but even so works fine. Not sure it’s really needed to have but helps creating that crust all around the bread

I highly recommend this thing to make baguette it is wonderful.That being said I make my own baguette in general and this mold is a very very good one for its price and efficiency. You can make 4 middle size baguettes with this perforated aluminum mold.I am French (nobody is perfect:-) and where I live it is not the French bakeries or whatever French stuff which do the best baguettes, but the Vietnamese, just because once there were French colons who left the country running as fast as they could, but fortunately not without leaving behind them THE tradition baguette recipe. Some of the bakeries around that dare to call themselves French bakery and make people pay a mountain for such terrible bread should rather go humbly to ask their old Asian friends for a copy of their baguette recipe. If you want an interesting recipe have a look on this one:you will need 2 h preparationingredients are 500gr flour, 10 gr dry yeast, 10 gr salt and 300 g water (better when at room temperature or just tepid (please do not use water or it will kill the yeast)In a little recipient pour your dry yeast (you can mix activated and dry yeast together if you want) with one table spoon of sugar or honey and 1 table spoon of flour and blend well. Add a little bit of your 300gr tepid water and blend well; let it rest 10 min. The yeast should bubble;In a big salad bowl pour your 500 gr flour minus the 1 tablespoon you already poured in the yeast to make it active{TIPS:unrefined flour is great and organic is better if you can afford it. You can mix flours too: 300 gr unrefined flour with 200 gr rice or why not trying the healthy dark-rye or spelt flour for example? }Add the salt and blend it with the flour.Make a well in the center of your flour and pour the yeast; blend with your right/left hand and progressively add the water with your other hand.Blend the ingredients with your hands and then always with your hands knead the dough for 15min. shape your baguettes in your mold. With a sharp knife make a few cuts on the top of each of them. Preheat your oven at 428 Fahrenheit. Open the drawer under the oven to put delicately the baguettes covered with a clean and wet, but wring cloth. Close the drawer and let the baguettes rise for one hour. Fill half the dripping pan with water; put the baguettes in the oven without the cloth and close the door. Let the bread 11 min depending on your personal taste. Some people prefer the crust more crispy than others.There are many recipes of baguettes outside, try them all and find the one you like better. I love this mold and I am very very happy to have ordered it.

Je suis très satisfaite.

Made my first ever low carb baguettes and they were great. Very happy with my purchase

Would buy again

I love this baguette pan. I have another one that makes three loaves but the recipe I use is really better suited for four loaves, so I bought this pan. It makes fantastic bread - crisp on the outside, soft on the inside, and bakes very evenly. I cut the cooking time down maybe two minutes from my original pan because it seemed to cook just a tad faster. The bread slides right off the pan when it comes out of the oven, no need to grease or use papers. I will mention that when the pan is loaded with dough, you have to use both hands to pick it up as the pan will "bend" just a little bit...that seems like common sense to me, but something to note in case that would be an issue for some. My pan that makes three loaves is sturdy enough to pick it up and put it in the oven one-handed, but after using them both, I actually quite prefer this pan. So much that I bought a second one for home and a few more as gifts.