Amagabeli Nonstick French Baguette Pans for Baking 15”x6.3” Carbon Steel 2 Loaf Perforated Bread Tray Baguette Baking Tray Bake Mold Toast Cooking Oven Toaster Pan Cloche Waves Bakeware Silver
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Ummmmm. How big is your toaster oven's interior? You must have a GIANT toaster oven, right? I'm thinking there's no way it'll fit anywhere you know. As a result, I'm leaning towards the negative.
I make 4 nice loaves with this pan using a 1 cup sordough starter and a 5 1/2 cup flour recipe.
Because it's a silicone coating, I wouldn't scrub it with anything too abrasive. Great pan, I have one and I love it. The loaves slide right off and it cleans up with just hot water and a washcloth.
It's where I proof my bread and bake my cakes.
Selected User Reviews For Amagabeli Nonstick French Baguette Pans for Baking 15”x6.3” Carbon Steel 2 Loaf Perforated Bread Tray Baguette Baking Tray Bake Mold Toast Cooking Oven Toaster Pan Cloche Waves Bakeware Silver
This is a fantastic way to make baguettes, and I highly recommend it. That said, I make my own baguettes in general, and this mold is excellent in terms of cost and efficiency. With this perforated aluminum mold, you can make four middle-sized baguettes. br> I am a French person (no one is perfect:-) ) and where I live, the best baguettes are made by Vietnamese, not by French bakeries or other French establishments, simply because there were once French colonists who fled the country as quickly as they could, but thankfully not without leaving behind THE traditional baguette recipe; some of the bakeries around that dare to call themselves French bakeries and charge people a mountain for such terrible bread should instead go humbly to ask their old Asian friends. 500 g flour, 10 g dry yeast, 10 g salt, and 300 g water (better when at room temperature or just tepid (please do not use water or it will kill the yeast)br>In a small recipient, combine your dry yeast (you can mix activated and dry yeast together if you want) with one table spoon of sugar or honey and one table spoon of flour and mix well. Blend in a small amount of the 300gr tepid water; Allow for a 10-minute cooling period. The yeast should start to bubble. br>Pour your 500 grams of flour into a large salad bowl, minus the 1 tablespoon you used to activate the yeast. br>TIP: If you can afford it, use unrefined flour, and organic is even better. It's also possible to combine different flours: 300 g unrefined flour to 200 g rice, or try the healthy dark-brown rice. For instance, rye or spelt flour? br>Toss in the salt and mix it in with the flour. br>Make a well in the center of your flour and pour in the yeast; mix with your right/left hand and gradually add the water with your other hand. br> Mix the ingredients with your hands and then knead the dough for 15 minutes, always with your hands. In the mold, form your baguettes. Make a few cuts on the tops of each of them with a sharp knife. Preheat the oven to 428 degrees Fahrenheit (200 degrees Celsius). Open the oven drawer and carefully place the baguettes, which should be covered with a clean, damp, but wring cloth. Allow the baguettes to rise for an hour after closing the drawer. Pour half of the water into the dripping pan; Close the oven door after placing the baguettes in it without the cloth. Allow 11 minutes for the bread to rise, depending on your personal preference; some people prefer a crispier crust than others. Outside, there are many baguette recipes to try; try them all and see which one you prefer. This mold is fantastic, and I'm so glad I ordered it.
minute, Baguettebr>br>Making fresh baguettes every day with minimal time and effort. br>br>The dough-making 167 grams flour/ (83 bread – 84 all-purpose flourbr>One loaf proportion – you do the math for morebr> 116 g water 50 g leavening 1/8 teaspoon yeast 4 g saltbr>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>br>b Mix until no dry bits remain, then cover loosely and set aside at room temperature to double in size (about 4 hours). 6 hours). You can form and bake the loaves right away, or refrigerate until the next day. br>br>Forming the loavesbr>Bring refrigerated dough to room temperature, and divide the dough on a floured surface if making more than one loaf. Form a rectangle with the dough by folding the top third over the bottom two-thirds and gently tapping along the seam with your fingertips; fold the top over once more; To seal, tap the surface with your fingertips. Gently tap the seam to tighten it and form a tube with the heel of your hand. Stretch the baguette to its full length and roll it gently from the center. The objective is to keep all of the gas bubbles from collapsing. Place seam side down on your baguette tray, cover with a light cloth, and allow loaves to double in size for about 2 12 hours. 3 12 hours. br>br>Bakingbr>Place a rimmed cookie sheet partially filled with water on the bottom rack, along with a folded dishtowel (to prevent sloshing). Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Spritz the dough and slash it to form its ears three times at a low 30-degree angle just before baking, when the water is steaming nicely. a 45-degree angle br>br>After 12 minutes, remove the water pan and bake for another 12 minutes. Bake for an additional 7 minutes, then rotate bread pans to ensure an even color distribution. and bake for another 7 to 10 minutes, or until desired color and crustiness are achieved.
It performs admirably. I don't use parchment paper or olive oil in my cooking. The bread does not stick to the pan despite the fact that I make a sticky dough. I'm still playing around with it. By weight, my current mix is 4 parts water to 5 parts flour. As a European living in North America, 600 grams of flour to 2 cups of water equals 600 grams of flour to 2 cups of water. There are 4 French sticks made from this recipe. I used a KitchenAid dough hook to knead the dough for 7 minutes, then quartered and shaped it. (I'm still not very good at it. ) What is the key to unlocking this mystery? After that, cut into the top with a razor blade. Feather blades are what I recommend. It's placed in a tea towel-lined pan and then into a preheated oven. I preheated the oven to 425 degrees Fahrenheit with convection and set it aside to rise. Cook for 15 minutes in the pan, then remove and cook for another 5 minutes in the oven. The base, however, becomes 'pimpled' as a result of this. That is not an issue for me.
OMG! The most beautiful loaf I've ever seen! I mix and match recipes for French bread and baguettes: No Knead in 5 Minutes - The loaves are always excellent in taste and texture, but not always the best looking when trying to make the long (not round) style when using the original and then updated by Kenji, as well as ATK's recipe with spraying aluminum pans to create the "steam oven" effect, etc. Usually, it's because I can't stand the 500°F heat while trying to drape a baguette or loaf dough onto the stone. I'm overjoyed that this solved the problem! Thanks!.
I absolutely adore it. I just tried it out with Basil Cheese Baguettes (dough that was very soft and gooey). Nothing stuck, everything browns and cooks perfectly, and the price isn't bad at all. br>I did coat the pan with a tiny bit of oil smeared all over it, and it worked great. The second proof was done in the pan, and it went off without a hitch.
BUY THIS PRODUCT AT YOUR OWN RISK.
After 15 times, loosen and melt the coating on your bread (see photo). br>It could have happened before, but it wouldn't have been as obvious. br>However, I believe they should remove it from the market.
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