Chicago Metallic Professional Nonstick Perforated Baguette Pan | 
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| Brand: Chicago Metallic
Category: Kitchen
List Price: $23.00
Buy New: $19.95
You Save: $3.05 (13%)
New (5) from $19.95
Rating:  39 reviews
Number Of Items: 1
Shipping Weight (lbs): 1.5
Dimensions (in): 15.9 x 9 x 1
MPN: 69609
Model: 69609
UPC: 070687696094
EAN: 0070687696094
Shipping: Eligible for Super Saver Shipping
Promotion: Buy 4 eligible items in the 4-for-3 promotion offered by Amazon.com and get 1 of them free. Terms and Conditions
Availability: Usually ships in 24 hours
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| Features:
| • | 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 |
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| Editorial Reviews:
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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| Customer Reviews: Read 34 more reviews...
 Great! September 30, 2008
Angie R. Miller
The pan is just as it is described. It arrived quickly. Great value.
baguette pan August 25, 2008
Ann H. Philbeck
1 out of 1 found this review helpful
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
Great results! August 14, 2008
Sandra VanCourt (Jeffersonville, IN United States)
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!
No more droopy loaves! August 13, 2008
artbunny
1 out of 1 found this review helpful
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.
Great pan July 23, 2008
W. Timm (Bolingbrook, IL USA)
2 out of 3 found this review helpful
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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