Baguette Bread Pan, Premium Nonstick Perforated Baguette Pan for French Bread Baking, 4 Loaves Baguette Baking Tray for Sourdough, Italian Bread, Perfect for Creating Crisp Golden-Brown Crust

Elevate Your Baking Game with Pavsrmy: Where Passion Meets Innovation

At Pavsrmy, we're not just in the business of creating exceptional baking products; we're passionate baking enthusiasts ourselves. With over a decade of experience in the baking industry, our journey began as a group of friends who shared a deep love for the art of baking.

This journey led us to create products that not only meet the exacting demands of fellow baking enthusiasts but also solve real-world baking challenges. Our french bread pans for homemade bread is a testament to this commitment. We encourage you to experience the difference, and we're certain it will elevate your baking game.

Product Size of 4-Well Baguette Bread Pans

- Measusures at 15"x 13"

- Gutter width of this baguette mold is 2.75"

- Height of this ciabatta bread pan is 0.86''

HOW TO MAKE A CRUSTY FRENCH BAGUETTE USING PAVSRMY BAGUETTE BREAD PAN?

Ingredients:

500g bread flour/ 10g salt/ 7g instant yeast/ 350ml lukewarm water/ Cornmeal or flour for dusting

Procedure:

Step 1: Mixing and Kneading Mix the bread flour, salt, and instant yeast in a large bowl. Gradually add lukewarm water, stirring until a rough dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth. Shape into a ball, cover, and let rise for 1 hour.

Step 2: Shaping and Proofing Punch down the risen dough and divide it into three portions. Flatten each portion into a rectangle, then fold and roll into a log shape. Place the shaped dough into a greased French baguette pan/mold. Cover and let rise for 30-45 minutes until slightly puffy.

Step 3: Baking Preheat the oven to 220℃ (425℉) with a baking tray on the bottom rack. Slash the tops of the risen dough with a sharp knife. Place the baguette pan/mold in the oven and pour hot water into the baking tray for steam. Bake for 20-25 minutes until golden brown and crusty. Cool on a wire rack before slicing.

Tips:

1. Use lukewarm water for yeast activation.

2. Properly knead the dough until smooth and elastic.

3. Create steam in the oven for a crispy crust.

4. Allow the baked baguettes to cool before slicing to retain moisture.

Remark: Above procedure only for your reference, you can adjust the ingredients / procedures based on what kind of baguette you want bake.

Maintenance Made Simple

1. First-Time Use: Apply a thin layer of butter to enhance nonstick properties before initial use. Wipe dry with cloth or kitchen paper.

2. Easy Cleaning: After baking, allow the baguetee oven pan return to room temperature before washing. Clean with hot water, mild soap, a gentle scrub brush or sponge. Dry thoroughly before storage.

3. Two-Handed Lifting: Use both hands to lift the pan when baking four loaves to prevent tilting.

4. Ideal Dough Consistency: Suitable for sturdy dough; use parchment paper for slack or over-proofed dough.

5. Pre-Baking Preparation: Place a pan with boiling water 5-10 minutes at the bottom before placing the loaves in the oven.

6. Additional Precautions: Avoid exposure to acidic ingredients, timely cleaning, refrain from prolonged immersion or high-temperature cleaning, and handle with care to avoid damage.