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Chicago Metallic Professional Nonstick Perforated Baguette Pan
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Sales Rank: 3185
Chicago Metallic
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| Price: $19.95 |
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Chicago Metallic Professional Nonstick Perforated Baguette Pan
- 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
Product Description
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.
Amazon.com Review
The right bread pan makes all the difference in the quality of fresh-baked loaves. And home bakers who want to make an authentic baguette can rely on the unique design and professional quality of this Chicago Metallic baguette pan. Three long troughs hold the dough in shape while the perforations allow for even browning from top to bottom, creating that essential golden, crispy crust. The 9-by-17-inch baking pan has solid aluminized steel construction with support bars to prevent warping. Only 1-inch thick, the pan stores neatly away. --Lynne Sampson
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Chicago Metallic Professional Nonstick Perforated Baguette Pan
- Kitchen: 0 pages
- Publisher: Chicago Metallic
- Label: Chicago Metallic
- Studio: Chicago Metallic
- Average Customer Review: based on 39 reviews
- Sales Rank in Kitchen & Housewares: #3185
Click on Product Listings for Details!
Avg. Customer Review:
0 of 0 people found the following review helpful:
Customer Rating: 
Summary: Great! 2008-09-30
Comment: The pan is just as it is described. It arrived quickly. Great value.
1 of 1 people found the following review helpful:
Customer Rating:
Summary: baguette pan 2008-08-25
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
0 of 0 people found the following review helpful:
Customer Rating:
Summary: Great results! 2008-08-14
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!
1 of 1 people found the following review helpful:
Customer Rating:
Summary: No more droopy loaves! 2008-08-13
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.
2 of 3 people found the following review helpful:
Customer Rating:
Summary: Great pan 2008-07-23
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.
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