The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How Do You Use A Nonstick Perforated French Bread Pan

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bread_house's picture
bread_house

How Do You Use A Nonstick Perforated French Bread Pan

I just purchased a Non Stick Perforated French Bread Pan .... Only thing is I forgot to ask the sales associate how to use it? 


Do you just stick it in the oven to bake the bread?  Or do you have to put it on a baking stone or cookie sheet?


Do you have to preheat the pan?


Any help would be great .... Thanks .....


 

Ford's picture
Ford

When I have used it, I just lightly grease the pan and do my final rise in that pan.  Slash your dough after final rise and bake in the preheated oven, using steam for the first five minutes or so.


Don't forget to build-in the tension in the surface of the dough during the shaping.


Ford

mrfrost's picture
mrfrost

King Arthur Baguette Pan Baguettes


 More info:


"Hint: A very slack dough, like a no-knead dough, may get stuck in the pan's perforations. We advise using a stiffer rather than softer dough in this pan. "

mcs's picture
mcs

As pointed out above, if you let your dough rise in the pans, you may get sticking.  However, if your rising is done in a couche and then transfered to the pans for baking, you shouldn't have any sticking.  The pans don't need to be preheated and bake directly on the racks although as Ford pointed out the oven is preheated.


-Mark

wild mountain bakery's picture
wild mountain bakery

I have used them for ciabatta and they still don't stick.  I rise my baguettes right in the pan and they turn out great everytime.   I did have to season the pans when they came.  It said to spray them with oil and bake them for a while.  Good luck with your pans.


 


Karen

mage789's picture
mage789

I've followed the comments and advice in the aforementioned post, but I can never get the crust on top of the baguette to turn golden brown at the reduced temperature (450 degrees F).  The bottom of the crust will be a nice toasty color, but not the top.


What am I doing wrong here?

bread_house's picture
bread_house

Not too sure if you have tried any of these tips.  To get a crusty top, I've read and used the following tips:


Glossy Finish on Bread: 1 tsp cornstarch in 1/2 cup water (boil and let cool, then brush on bread)


Golden Brown Crust: Beat one egg and brush on your bread


Deep Brown Crust: Brush With milk


You can do all of these before baking or once or twice during the baking process


Hope one of these tips help ..... Let us know how if any of them worked for you!?


 

bread_house's picture
bread_house

This is my new favourite kitchen toy ..... Thanks for all of the tips posted .... I used the Ciabatta bread recipe from "My Bread: The Revolutuonary No-Work, No-Knead Method," and it turned out amazing ..... Until I got this, I would role my bread up in parchment paper to shape my baguettes, but the pan eliminates this entirely.

Janknitz's picture
Janknitz

but I line my pan with baker's parchment and do the final rise in the pan (mine is not a non-stick pan, BTW). 


I preheat the oven with the stone and a large aluminum sheet pan (because my baguette pan is longer than the stone).  When all is hot, I put the baguette pan on the preheated baking sheet and cover with an aluminum foil buffet liner pan for "passive steam" for 1/2 to 2/3 of the baking time.  Lovely results, but I just haven't found a dough formula for baguettes that  I love the taste of yet. 

SFMeredith's picture
SFMeredith

Living at 7000 feet in Santa Fe provides many baking challenges.  However this method of making baguettes works as well here as it did a sea level.  I found this in a Gormet in the 1970s and have used it for years, and shared it with many friends.  Today I taught 2 neighbors how to make the bread.  We used my old perforated pans (one flat and the other baguette shaped and one regular baking sheet).


I don't grease the pans, and things don't stick. 


Makes 2 loaves.


2 cups water (110 degrees F)


1 1/2 packages yeast


1 T sugar


1 T salt


5-6 cups all purpose unbleached flour,


Proof the yeast in the warm water with the sugar until it is bubbly.  In a large bowl combine the yeast mixture, salt, and enough of the flour to make a very stiff dough.  Turn out on floured surface, and knead in more flour until the dough is very stiff.  Knead about 10 minutes.  Place in a buttered bowl, cover, and let rise until doubled (1 to 2 hours based on temperature)


Turn out on lightly floured surface, and divide into 2 pieces.  Shape into 2 "french bread shaped" loaves.  I do this by flatening the pieces, and rolling them - sealing the edges as I go.


Place the dough into shaped pans or on baking sheet.  Let rest 5 to 10 minutes.  Slice top in traditional French Bread manner.  You can paint the loaves with an egg white beaten with a little water or some salt water.


After the 5 to 10 minute rest, place the pans in a COLD oven.  Yes, that is correct.  COLD.  Turn the heat on to 400 degrees. 


It will take about 40 minutes for the loaves to bake.  I spray the inside of the oven with water every 10 minutes to create steam and help make a good crust.


Remove from the oven when it has a nice color and a "hollow sound" when thumped.


Let it cool and enjoy.  Because it has no butter or  eggs, plan to eat the bread that day, or freeze it.  The stale bread makes great French Toast.


Enjoy.