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The Baguette Bread Pan is an innovative kitchen tool designed for bread enthusiasts who seek to create artisanal baguettes from the comfort of home. Crafted from high-quality ceramic, this premium nonstick French bread baking pan promises excellent performance and durability, making it a reliable choice for all your baking endeavors.
| Product Name | Image | Price | Rating | Review Count | Expert Score | Sales Last Month | Buy |
|---|---|---|---|---|---|---|---|
| Sliner Baguette Pan 15-Inch – Create Crisp Crusts |  | $23.99 | (3.9) | 10 | 91 | 10 | Get it on Amazon |
| Demi Baguette Pan 3 Slot Ceramic Tray - Perfect Crisp Crust |  | $104.99 | (3.9) | 14 | 91 | 10 | Get it on Amazon |
This is definitely a must have as someone who makes a lot of sourdough loaves! I love making this style! Great quality, doesn't stick because pig coating, perfect heat distribution, love the color too! Perfect!
Good quality and bakes the bread really well. I Decided to just leave it on counter or in oven when not using though as it is large.
This product does not live up to the written hype or videos made about it. I made two different batches of baguettes and both failed to live up to the advertised hype. In both cases the baguettes failed to properly brown and develop a good crust on the top of each loaf. When I baked it longer to try to give it more time to brown, the bottom became burnt. I've used regular baguette pans with a pan of water in the oven and they all turned out very well and completely browned as expected. This pan fails to properly brown the bread and, in my opinion, does not bake evenly. Don't waste your money on it. It isn't even worth a quarter of what they are asking for it in my view.
Even though the top was not as brown as the bottom it was crusty with the center being soft. We took the baguettes out of the oven when the time was up using an 465 degree oven for 25 mins. I then turned them over to see if the heat from the pan would help to brown the top a little more. It might have helped a little but the next time going to try flipping them over for the last 5 mins while in the oven.The bread was fantastic for texture and taste. The ceramic pan conducted heat evenly on the base, and tolerated 465 degrees with no problems. The glaze of the ceramic pan was easy to clean and the quality is good, but this is ceramic so it is breakable but with use I have had no problems.The first ceramic pan that was shipped to me arrived with the base broken the company responded immediately and replaced the broken pan.
Beautiful product.
As soon as I opened the bread pan, I fell in love with the bright red glazed color and I was so impressed and curious about the unglazed stone-lid with vents.Today my husband made his traditional sauce and we had a chance to bake bread in this beautiful bread pan.We made our usual French bread recipe. Usually we bake it on a cookie sheet and just stretch it out to fit the length of the baking sheet and then bake.The biggest differences I noticed between baking on a cookie sheet and the red bread pan are as follows.Size: the loaf is longer on a baking sheet. On a baking sheet, the loaf tends to spread out and not keep the typical French bread diameter.Crunch: on a baking sheet, there are pockets of bread that open and don’t form a solid crust. The red pan shines on this one. We had all around crunch on the bread. I think this must have a lot to do with the unglazed lid with holes in it.Inner bread: on a baking sheet, the bread is good, but it does taste like it has more air-pockets. In the red pan, it comes out tasting like the perfect French baguette. I’m so impressed with the taste.In my pictures, we cooked two regular flour loaves, and one gluten-free loaf. The thinner one is the gluten-free loaf. If someone in your family needs gluten-free this pan does a really nice job cooking it.Clean up was super easy. We oiled the base of the pan before we put the bread dough in.I wish the pan was a little bit longer. This is the only negative I have to share. I will continue to use this pan for our spaghetti dinners since the taste and the crunch of the bread is so much better.
For what this is (which is a very specific sized baguette pan that will mildly improve the bake quality of the bread) this is pretty good! High quality and heavy, easy to clean, and effective at it's job. Is it worth the amount of room it takes up and is a bit annoying that you are now constrained to the size of loaf you can make - yes. But if you are someone who makes baguettes and want to make the process a bit easier, this is for you!The bake was great when I tested it and while I still used parchment paper inside the pan, it is made with a nice nonstick ceramic. Only annoying part was the Styrofoam the pan came wrapped in was super brittle and bits of Styrofoam were everywhere when unboxing it.
