Product Description

Is there any better treat than a piece of crusty French bread hot out of the oven, possibly slathered with sweet butter? Now you can replicate a bakery loaf right out of your home oven with a pan that molds and bakes a high-crust, slight crumb bread. This non-stick bakeware was developed to withstand the extreme environment of professional kitchens.

Product Details

• Amazon Sales Rank: #991 in Kitchen & Housewares
• Brand: Chicago Metallic
• Model: 69609
• Dimensions: 1.00" h x 9.00" w x 15.88" l, 1.50 pounds

Features

• Bakes three baguette-shaped bread loaves
• Heavy-gauge aluminized steel with nonstick Silverstone surface
• Safe to use in dishwasher
• Comes with 25 years limited warranty

Amazon.com Review
The right bread pan makes all the difference in the quality of fresh-baked loaves. And home bakers who want to make an authentic baguette can rely on the unique design and professional quality of this Chicago Metallic baguette pan. Three long troughs hold the dough in shape while the perforations allow for even browning from top to bottom, creating that essential golden, crispy crust. The 9-by-17-inch baking pan has solid aluminized steel construction with support bars to prevent warping. Only 1-inch thick, the pan stores neatly away. --Lynne Sampson

Customer Reviews

Sometimes a pizza stone just isn't enough
I've been working on making the perfect French bread baguette. (It's delicious with goat cheese and some artichoke-lemon spread, but that's another review.) I have an excellent bread machine recipe for the dough but letting the bread proof on my pizza stone before cooking it resulted in slightly "squashed" loaves that were more like narrow ellipses than circles. Although I love my stone's effect on a loaf's crisp crust, I finally ordered this baguette pan.

Mindful of the recommendations in other reviews, I sprayed the pan with cooking oil before using it. I also tossed some corn meal on it. (What can I say? I like its effect on the crust.) I laid the dough in the pan's "troughs," let it rise, then moved it to a preheated oven to bake. Unable to part with the stone entirely, I placed the pan on top of it. The loaves turned out beautifully. They're almost perfectly round, about 2" in diameter; the crust was even crispier than when I used my stone, and it's fairly even all around--slightly more brown on top than on the bottom, perhaps because of the stone being underneath.

Since my kids ate them all, I had to make more the next day. This time, I didn't stretch the dough as much so they came out as 3" baguettes. I also reduced the heat a little, as the pan's instructions recommend. The loaves touched when they rose, so I pulled them apart after about ten minutes of baking. That wasn't a problem though, and they came out even better than before.

Cleanup is easy, especially if you spray the pan, but the perforations are a bit harsh on a sponge, so you might want to use the recommended nylon scrub or a paper towel instead. (Cleaning corn meal out of those holes is a little difficult, however, so I'm reconsidering using corn meal.)

If you bake baguettes frequently, I heartily recommend this pan! (No offense to my pizza stone.)

Makes your bread crust very crisp
This has to be my favorite pan for making the outside crust on the bread very crisp. It seems that the heat flows better through this pan with the perforation. While the pan is very sturdy and of a heavy gauge, it should provide you with wonderful bread in the years to come. Be sure to give the pan a quick spray of non-stick spray before cooking, but you would do this when making any kind of bread. The three loaves gives you just enough bread so that there won't be any major dicussions of who is getting the last piece of hot bread. If you are a bread maker and haven't given bagettes a try, this would be the idea pan to do this with.

A must-have for bread bakers!
I purchased this product about a year ago, when I was trying to make my own sub buns but couldn't quite get the height I wanted making them free-form. This is perfect for that! I get 6 large sub buns or 9 smaller ones. Nothing is better for your lunchmeat or chicken breasts than putting them on a fresh bun from your oven! I have since made the baguettes and use the pot of boiling water and spraying the inside of the oven mentioned in previous reviews, and they turn out wonderful! I have NEVER had a problem with the bread going thru the holes as mentioned previously, and all I do is spray lightly with Pam. This is a wonderful addition to the bread baker's kitchen and for the price you can't beat it.