Baparoma vs. ??
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, webercam.com.
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?
Oh the shine, the mosaic of thin crust was just wonderful. My 8 yo daughter couldn't stop eating it.