February 9, 2016 - 4:06pm
baguette pans
Do baguette pans work? By that I mean do they facilitate the proofing and transfer to the oven and then even browning enough to want them. I see a lot of videos and people using them and also not. But as a beginner, all the (man)handling and horizontal slipping of the high hydration dough makes me desire for some support.
I had these in mind:
Also can you just sit them on top a (hot) pizza steel or stone and the radiant heat work some good?
Thank you!
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I had that exact pan a while back and gave it away. I wasn't happy with the results using the pan (any baguette pan for that matter, I've used a few), I prefer baking directly on the stone.
I have a 4-up version similar to that. Makes OK baguettes - it's more down to the shaping and dough though. Rarely had a stick that wasn't solved with a good thump. Not used it for some time though as I moved to using a couche and a bigger oven so I could make longer ones.
I just put mine directly on the grid in the oven. No stone, etc.
-Gordon
I have the Chicago Metallic Italian bread pans - similar but wider, and I love them. They make it possible to bake 8 loaves at a time in my oven. I put the pans on the pre-heated granite stones. I do spray the pans first because my fairly high hydration dough will stick if I don't. Here's a picture of the 8 loaves I baked in these pans just this morning. The crust is wonderful.
Thank you so much everyone. I think I am going to give it a try.
lazy loafer: beautiful loafs! i doubt those are that beautiful because of the pan. its your skill ;) but if you think the pans help, i'll buy it!
Thank you!