December 13, 2015 - 9:19am
Perforated French bread pan vs. Stoneware covered baker
Hello,
I am relatively new to artisan bread baking. I typically make boule shaped sourdough, pain de campagne, etc in my cast iron dutch oven. Works great! I am moving on to baguette and looking into the perforated pan and the stone ware baker. I was wondering if anyone has a preference or can speak to the pros and cons and both. I look forward to your input! Thanks:)
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I have one that can take 4 baguettes (perforated) - its designed to fit into a standard UK sized domestic oven.
It works fine, but its not seen any use since I moved to bigger ovens - I use a couche for proofing, then peel them into the oven rather than into the baguette pan.
I suspect the perforated pan might be more flexible than a dedicated baguette stoneware thing - probably cheaper too with the capacity to do 2 or 4 at a time. You should be able to steam your oven with a pan at the bottom and just throwing in a cupful of water before closing the door - well that worked for me in my small oven!
-Gordon