AMAGABELI GARDEN & HOME French Baguette Pans for Baking 15”x9.6” Nonstick Carbon Steel 3 Loaf Perforated Bread Tray Bake Mold Toast Bakeware Silver BG283

My french baguette slides right off this. Be sure to season it before using, i do mine every time. Crispy baguettes.

Love the simplicity

When I got this, I followed the recommendations to season it first. I was glad that I did. It cleans up very easily and provides a nice even bake for my baguettes. It feels rather flimsy and bends easily, and the edges are pretty sharp, so those two things I don't really care for, but I am very careful with my bakeware, so I am hoping it will hold up well.

This baguette pan is good quality and correct baguette shape for baking. Plus It cleaned up easily. Reasonably priced, good quality, worked as advertised. I recommend for purchase.

I've made two batches of baguettes now and had no problem with sticking. Cleanup with soapy water and air dry was easy.

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.

Making beautiful baguettes is child's play with this pan. No tools are required other than this pan and two hands. I keep a starter in the refrigerator in case the urge strikes for fresh bread. Baguettes are the easiest and fastest way to make freshly risen bread. It is too easy with this pan.

The media could not be loaded. Bought 2 in 2021. Worked great for 2 and a half years. Then it started to get stuck to the bread, despite oiling the surface. The last few times, it started to wear and the metal underneath began to rust. Please see the attached video. Used exclusively for French bread, Vietnamese style (bánh mì). Convectional heat 325-425 Fahrenheit for about 20 mins. Will look for replacement of better quality.