I’ve been working on baking bread for the past couple of years. Because I have a quadrillion other things going on, I usually end up using the Artisan Bread in 5 Minutes method. My only problem is that I can never get a properly formed baguette. I always end up with more… inappropriately shaped bread.
I should be saying “I used to”. Because my baguette life has been changed now that I have a mold.
It sounds weird to say I made bread using a mold, right? Most people think of regular loaf pans, and anything other than that is shaped free-form. But this is a baguette pan:
If you’ve ever made hand-formed bread before you know it can rise in all directions. My baguettes often got random bulges or would curve a little when it was rising and baking. The baguette pan keeps the dough nice and tidy in the pan.
Plus it gives you a great texture on the bread. I like crusty bread but to be honest I’d rather have it slightly soft so I can cut it without making a horrendous mess. When I use the baguette pan, I have a lovely crisp crust on top and a softer bottom half. Perfect! It’s great for making hot dog buns, too. Just use the same dough but make individual portions, then make sure you have enough room on the pan between the dough for rising. I can get four buns on this pan (although I ran out of dough here and only made three).
Right now in my shop I have a little sale going on. Until August 16th you can get any item at 25% off, by using the code EXCITE25. That means you can snag the above baguette pan for just $11.25. You’ll be baking and pretending you’re on the banks of the Seine in no time.
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