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| Chicago Metallic Professional Nonstick Perforated Baguette Pan |
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List Price: $23.00
Our Price: $19.95
You Save: $ 3.05 (13%)
Availability: Usually ships in 24 hours
Manufacturer: Chicago Metallic
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Average Customer Rating:  
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Binding: Kitchen
Brand: Chicago Metallic
EAN: 0070687696094
Feature: Bakes three baguette-shaped bread loaves
Label: Chicago Metallic
Manufacturer: Chicago Metallic
Material Type: steel
Model: 69609
Number Of Items: 1
Publisher: Chicago Metallic
Studio: Chicago Metallic
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Features
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Bakes three baguette-shaped bread loaves
Heavy-gauge aluminized steel with nonstick Silverstone surface
Safe to use in dishwasher
Comes with 25 years limited warranty
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Editorial Reviews:
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Is there any better treat than a piece of crusty French bread hot out of the oven, possibly slathered with sweet butter? Now you can replicate a bakery loaf right out of your home oven with a pan that molds and bakes a high-crust, slight crumb bread. This non-stick bakeware was developed to withstand the extreme environment of professional kitchens.
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| Spotlight customer reviews: |
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Customer Rating:
Summary: baguette pan
Comment: Chicago Metallic Professional Nonstick Perforated Baguette Pan
I love to make home baked bread. This pan helps to make the bread crisp on the outside and soft on the inside. I make italian bread with it all the time. I have two of them and I can make 6 loaves and freeze them. Thanks Amazon, I looked in a lot of cooking and kitchen stores and could not find anything like this. Ann Philbeck, Providence Forge, VA
Customer Rating:
Summary: Great results!
Comment: Got this pan on a whim when I decided to try French bread from my breadmaker, and it turned out great. My husband said the bread tasted like it was fresh from a Parisian bakery, so it is a winner in my books!
Customer Rating:
Summary: No more droopy loaves!
Comment: This is a great pan, heavy-duty, and does exactly what it is supposed to do. Made baguette-size loaves of cheese bread to slice thinly for appetizers, and very pleased with the results, nice crispy crust all the way around, without worrying about a baking stone.
Customer Rating:
Summary: Great pan
Comment: I use this to make the Best Bread Ever by Charlie VanOver (baguettes using a food processor). He recommends not putting it on the stone if using a convection oven. Very good results.
I read some other reviewers complaining that the dough gets stuck in the holes or the new model is too short or that the loaves "might" turn out too flat (reviewer hadn't yet bought the pan). If the dough gets stuck in the holes, your dough is way too wet. Not long enough? Most pizza stones aren't deep enough for normal size baguettes (I have to put my loaves on at an angle, and I have a large stone).
I also use this to proof my loaves with a canvas couche on top of it to make beautiful French loaves.
My next experiment is to make some rustic Italian loaves with it.
For the money, it can't be beat.
Customer Rating:
Summary: Baking away with Chicago Metallic
Comment: The product met all of my expectations and I'm glad I purchased both the baguette and french bread pans. Highly recommend.
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