How to Use Perforated Baguette Pans

Use a perforated baguette pan to bake baguettes with a crunchy crust.

You can get a professional, crispy crust on your homemade baguettes if you use the correct pan. A perforated baguette pan allows air to flow around the loaf, preventing sogginess. Using a baking stone, though not required, also will aid in producing a crunchy baguette crust. Look for perforated baguette pans at specialty cooking stores and on the Internet. Use the dough from your favorite French bread or baguette recipe, or thaw frozen bread dough designed for making baguettes.

Things You'll Need

• 1 lb. bread dough
• Baking stone
• Cloth
• Knife
• Water spray bottle

Instructions

1. Place the baking stone, if using one, into a cold oven and leave it in place.

2. Divide the bread dough into three equal pieces. Shape the dough pieces to fit into the wells of the baguette pan.

3. Preheat the oven to 500 degrees.

4. Cover the dough with a towel and let rise until doubled in size, about 45 minutes.

5. Gently slash the top of each baguette in 1/2-inch-deep diagonal cuts along the length of the loaf.

6. Spray the top of each loaf with a light mist of water from a spray bottle.

7. Lower the oven temperature to 475 degrees. Bake the baguettes in the pan on top of the baking stone or oven rack for 20 to 25 minutes or until golden brown.

8. Remove the pan from the oven and let the bread cool on a cooling rack.

References

• Chef De Cuisine: French Baguettes Hard Rolls
• King Arthur Flour: Baguettes Insert Recipe

Resources

• All Recipes: French Baguettes