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Triple Baguette Pan
item# 5394 $19.95
average of 8 reviews 
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Baguette pan
From Chicago Metallic, long-time supplier to the baking industry.
- A Baker’s Catalogue exclusive!
- Non-stick steel-and-aluminum, for best strength and conductivity.
- Makes three 15 3/4" traditional thin (2 1/2") baguettes.
- Pssst! To keep baguettes crisp, leave in the turned-off oven to cool.
- 25-year warranty.
- Before baking in this pan, wash it thoroughly with warm, soapy water to remove any residue from the machining process. It will be necessary to lightly grease your pan before each use
Reviews
03/07/2010
This is my first baguette pan, so I don't have anything to compare it to. All I know is I baked baguettes this afternoon that look professional and taste twice as good as store bought. Next time I would use a pan of water to steam them to get a little gloss on the crust. I proofed the dough in the pan with no liner, just a little PAM, and the dough did poke through the bottom a bit. Just a gentle rocking with my finger tips released it, though. The pan cleaned up with warm water and a sponge. Fantastic!
02/28/2010
I just purchased this pan and have made the Apple walnut bread and french baguettes. Both came out excellent with this pan. I generally don't like special use pans but this one is tops!
02/12/2010
I love this pan. I have a similar style pan for breadsticks, but this has a better surface for clean up and even baking. I use the artisan bread recipe (five minutes a day) and it's wonderful. I use parchment paper on the pan, letting the dough rest/rise then bake (450 degrees is good), and then pull it out after about 20 minutes, and then sometimes I forget to remove the paper and it still turns out great. I use a (disposable) pie pan on the lower rack for the steaming water. It just wipes clean too.
02/12/2010
I use this pan for makig mini French Baguettes. It is just the right size. My only problem is the loaves get stuck in the pan and I have to pry them out. I proof my baguettes in them and it works out well. It gives the bread a nice crusty exterior.
02/06/2010
I cannot speak highly enough about this pan. While it is not a baking stone, the results I am experiencing are just over the top! My loaves are nicely rounded, have the pretty (I think they're pretty) perforation marks baked onto the bottom of the loaves, and the crust is absolutely crispy and crunchy. I use my pan to proof my loaves as I don't have a couche and I am perfectly happy to keep proofing this way. I have also noticed that using the pan gives my loaves a distinct flavor that everyone loves. I am extremely pleased with my pan, with my purchase, and with KAF. If anyone is experiencing troubles, I would suggest to not give up! I would recommend these pans to anyone who bakes baguettes.
10/21/2009
Even though I usually bake on a stone, this pan has been picture perfect for classic, crisp baguettes.
10/20/2009
My son bought these for me because he knows I love to bake all sorts of breads. Unfortunately I don't care for them and truthfully get much better results with my old Ecko baguette pan. Time after time, regardless of what oven I've used, the KA pans cause the loaves to burn on the bottom and the sides are just too low to get a decent baguette. As a result, I have to deal with "dough overlap" on more than one occasion. I can't really recommend these and that's too bad because the idea of making three loaves at a time is a good one. Fran, If these pans are not performing for you, please call us 800-827-6836. We'd be happy to assist you. Frank @ KAF.
12/18/2008
