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Ma. G.
Comentado en México el 18 de junio de 2024
El diseño y el material, me salieron unos vaguettes excelentes
J. Seader
Comentado en los Estados Unidos el 3 de enero de 2024
This carbon-steel baking pan has three perforated, oblong indentures that can be used as baguette molds. The indentures are approximately 11 and 1/2 inches in length with a width of about 2 and 3/8 inches. Being oblong, the ends of the molds are rounded off into semi-circles with a radius of 1 and 3/16 inches. The full dimensions of the pan are approximately 13 inches long by 10 inches wide.While the pan is described as 'non-stick', you cannot simply through dough into the molds with no oil/butter/non-stick spray or other non-toxic lubricant. The dough can still bake onto the pan to the point you would have to peel or scrape pieces of the crust off, if you don't coat the molds with anything.As mentioned, each mold is lined with perforations to allow steam from within the dough to escape out the bottom. The pan is reasonably sturdy, and should hold its shape over a long period of use, provided it isn't subject to abnormal stress conditions. It's rated for temperatures up to about 425 F, so it you want to bake at higher temperatures, consider using different bakeware, like cast iron.For $20, this is a reasonably-priced piece of bakeware to add to your collection, if you enjoy smaller baguettes, (or larger hot dog/sausage buns, as do I).
panelectric
Comentado en Canadá el 26 de enero de 2024
all Good thanks
Adina Bali
Comentado en los Estados Unidos el 30 de abril de 2024
I truly recommend this tray !!!
B. Katz
Comentado en los Estados Unidos el 16 de julio de 2023
I make fresh baguettes regularly. This pan is the perfect size for my Ninja oven and I had to look at a LOT of pans to find the right size in metal. I like silicone, but not for my baguettes. Very happy with the product.
Glerg
Comentado en los Estados Unidos el 16 de febrero de 2023
To be honest, I have several pieces of bakeware from Chefmade, and have found them all to be fantastic. I was absolutely happy to review a piece of what looks to be be a new line of their carbon steel bakeware from them.I have never been able to justify purchasing a baguette pan, as they are rather pricey for that they are, but this pan showed me the error of my ways. This pan is awesome - no other description is possible. It is sturdily made, smooth surface, and has an awesome non-stick finish. It is everything in a baguette pan that I never knew I really wanted.I used an old family recipe for baguette bread dough for this trial. It involved a 24 hour Poolish yeast fermentation, with an additional 4-6 hours of proofing. I have baked a baguette loaf with this recipe previously, but it was never ideal, as I just used a parchment paper coated baking pan. This awesome baguette pan makes all the difference. The perforations in the pan allow just the right amount of steam and heat to penetrate the loaf, creating a perfect baguette. I truly did not know what I was missing. The rounded ends of the pan's individual loafs makes each loaf you make perfect. As an FYI, yes I used 2 small additional pans in the oven, with a small amount of boiling water, to create the steam necessary for a perfect baguette load.My family has recognized that this pan has helped elevate the baguette that I have make. As a frequent traveler to Paris, I recognize baguette as an ideal bread form, and am happy to make a close version of the original. Thank you Chefmade for making this possible.
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