Anyone Use a French Bread Pan?
Good Morning, Fellow Bakers...:)
Perhaps this question has been asked, but when making baguettes yesterday I was cuious about another kitchen gadget: French bread pans. Does anyone use them? My baguettes come out fine, but I would like a more tubular shape. Perhaps if I added more surface tension on the dough I would get it, eh? The pans available through Chicago Metallic, etc. are coated with a non-stick coating that, like all of the coatings, release chemical fumes at 500 degrees or so (depending on whose tests you read). I pre-heat my oven to 500 degrees to get my baking stone really hot and to use a steam pan for a firmer crust. Any suggestions for a non-non-stick French bread pan? Thanks!