The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

60% hydration

SeligmansDog's picture

Baparoma vs. ??

April 11, 2011 - 11:07am -- SeligmansDog

I finally found a Baparoma on Ebay, paid too much, but I'm in heaven.  Here's a post of my results from my food site, 

It's a cool pan, too bad about the size limitation.  My question to you all is:  Has anyone that has one of these tried anything to make an equivalent baguette and found the results just as good?  Does anyone know if a simple inverted pan on a flat sheet (or anything else)  give the same result? 

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