I am having a lot of trouble locating a pan on the internet. I was hoping to make contact with someone who may want to sell one. Sure do need one. Thanks
I've had one for years and love it!
A year or so ago I wanted to get a second one for a friend, and could not find it anywhere. I placed a search on ebay but ended up giving up. It's too bad, the pan works amazingly well...
Somebody on ebay has one for $150. Coincidence?
Are they nuts? It's been several years, but I got mine for $30 bucks or so.... amazing!
$150 a bit high and I saw one for sale in austrailia. Just hoping a kind sole that might have shifted off French Bread to something different might want to pass on the pan to someone who needs one and will put it to good use.
Contact me and we can make arrangements. I definitely won't charge you anywhere near $150, which is ludicrous.
The box and instructions are gone, but the baker and all components are there. I'd rather someone who likes it better than I do can have it and use it.
There's a send a message to this user link under the user profile you see if you click my name.
Try this simple, inexpensive method of oven steaming: Go to your favorite supermarket. Buy a large, deep, disposable aluminum foil roasting pan. Remove any labeling, glue etc. Mist your loaf thoroughly before inserting it into the oven. Mist the underside of the roasting pan as well. Slide the loaf onto your baking stone. Quickly cover it with the inverted roasting pan. Set your timer for 10 to 15 minutes, or about one-third of your usual baking time. When the timer goes off, remove the roasting pan and continue baking the bread to completion. You will find that the combination of moisture from the bread itself and the misting will produce a beautiful, shiny brown glaze, an improved oven spring and a better interior cell structure.
In the Baparoma manual, I can't find where it says to remove the cap during baking. Is this necessary?
Not for 150 as posted above but for $75.00 if you really got your heart set on it.
baparoma steam on ebay
Baguette dough baking instructions for the Baparoma system:
Set the oven temperature to 400 degrees F. It is not necessary to pre-heat the oven, however, a pre-heated oven works just fine. Bake for 30 minutes, uncover, and bake for another 8-10 minutes or until the color is golden brown.
Bake for 39-41 minutes or until the bread is crispy and the color is golden brown. For a pre-heated oven reduce the baking time by 3-4 minutes.
For those that do not have a manual, the amount of water used is 1/4 oz. in each side trough and 3/4 oz. in the middle.
My pans came with 3 inserts. I use the flat insert to make bagels quite often. They are a slightly different than the boiled ones, but very exceptable when I am in a hurry and don't want the mess.
The pans are very handy for all kinds of things. Think steamer.
I think someone could make a killing if they re-manufactued these in a material that didn't flake off so easily and marketed them differently.
I hope this helps those of you without a manual. Terry R
I just bought a new Bapa Roma steam baking pan at a garage sale. Sadly the manual was missing. If anyone has a manual that they can copy. I will gladly pay all cost and mailing.
Here's a link to the manual in pdf format:
thank you so much