The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette trays

Jefftow's picture
Jefftow

Baguette trays

hi Bakers

im looking at buying a baguette tray, I have seen several at 2.5cm width trays and a couple at 5cm width.

whigh would you recommend, my thinking is 2.5 basically 1 inch seems very small

Thanks 

jimbtv's picture
jimbtv

It seems like people are not coming to your aid on this subject so let me offer a thought.

I have baked thousands of baguettes and never used a tray. While some folks do, I think the majority just let them proof in a couche, transfer them onto a peel or parchment, then place them in the oven.

Most of the techniques used to make and bake baguettes do not call for a pan.

 

Jim

Jefftow's picture
Jefftow

many thanks Jim I’ll try some without a tray, might save myself some money lol

sure was a popular post 

MontBaybaker's picture
MontBaybaker

Jeff, I would try without in a couche.  It took a few tries to get the hang of it.  I have a perforated 2-loaf French bread pan my husband bought a couple of decades ago when I was baking bread the "lots of yeast & flour, punch down hard,  start to finish in an afternoon" style.  The last few years I'm a convert to slow, low-yeast, wet dough, S&F, Hamelman & the rest .  I used the tray (lined with parchment) for proofing (and sometimes the initial minutes of baking) batards of wet doughs as I learned this new style (and before I got a couche). 

The tray's a pain to store in my small kitchen.  All the trays I've seen have rounded bottoms - gives loaves an overall rounde shape.  I pounded the bottoms flatter, but now rarely use it.  Save your money and buy (or make) couche-covered baguette & bagel boards.  On my honey-do list is a dual-purpose covered board with thin edges for transferring loaves, and a thick base for the first few minutes of bagels.  In the meantime, I start them on a damp folded linen towel on a pan for the steam, then flip onto baking stone. 

Captain Foulweather's picture
Captain Foulweather

We could never find trays to use in our oven on our sailboat, for which I a.m. thankful. (They are all too wide for a 13 inch oven.) Therefore I use a couches,  and tip the proofed baguette onto a four inch oak board that I got at the better wood section of Lowe's, making it a great peel for not much money and it appeals to my esthetic taste. (We also replaced our cooker/range so as to have a better oven!)

I do happen to have a two baguette tray at home that is likely going to the thrift shop.

Jefftow's picture
Jefftow

hi thank you

im on learning curve started baking regular few years ago, knead for 10 minutes n as you say punch down etc

now I stretch n fold and trying different breads n hydration’s still using yeast as I tried sour dough once loved the process but not the taste, since found out that I can lower the sourness so another attempt is on to do list..

can I clarify I can put the bread in the oven initially?

kendalm's picture
kendalm

Standard baguette width is 2+ inches so trying to understand what dimension is 2.5cm ? 

Jefftow's picture
Jefftow

2.5/5 cm that’s 1 inch / 2 inch. When I saw it I thought 1 inch was small more like a bread stick lol 

kendalm's picture
kendalm

One inch width, a ficelle is wider than that.  Btw i have baguette tray, dont really like them and much prefer a stone vut it reallt all depends on your objectives - Ive seen some grear loaves from trays but generally think a stone gets the best results ;)