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Chicago Metallic Perforated Baguette Pan for Home Loaves
Three loaves, one pan, and a crisp bottom without a baking stone. The holes let air under the dough. That is the whole job of this pan.
Buy NowWhy it earns its place
Three loaves, one pan, and a crisp bottom without a baking stone. The holes let air under the dough. That is the whole job of this pan.
How I actually use it
Shaped baguettes or sub rolls go in the channels for the last rise, then straight into a hot oven. This is the pan for the long loaves my family loves: sandwiches, garlic bread, something to go with soup.
Specs
- Material
- Steel
What to know before you buy
These are home loaves, not bakery sticks. The pan is 16 inches end to end, so each loaf lands closer to a demi-baguette or a sub roll. That is the complaint that shows up most in the reviews, and it is fair. A true French baguette is longer than this pan. The listing says nonstick, then tells you to oil it or use parchment anyway. Do that. Nonstick coatings and a 450°F oven are a limited friendship. Skip the dishwasher if you want the coating to last.
What else I considered
A sheet pan and a floured towel. That works, and it is free if you already own the pan. However, the loaves spread, and the bottom stays softer.