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A baguette pan is used to manufacture baguettes, as the name suggests. In terms of form, it resembles a standard baking pan.

It is, however, longer in contrast and consists of multiple thin half-moon forms. Each one combines to produce a gap for lengthy baguettes to develop.

The pan is usually long and broad enough to accommodate numerous baguettes at once. The dough is formed and set aside in a pan to rise for an hour. It is then placed in the oven to bake.

Baguettes should be long and thin if prepared properly.

Each one should have a chewy center and a crusty coating on the exterior. The bread is delicious on its own or with a variety of toppings.

What’s the Big Deal About Baguette Pans?

Although while you can prepare baguettes without a pan, you will not achieve a lovely enough crust.

Also, you will only be able to prepare one loaf at a time. This is, to say the least, detrimental if you operate a bakery.

A baguette pan is also constructed of aluminum or stainless steel. Some are even a mix of the two materials.

Your chosen pan may also have some little holes on the bottom. They let hot air and steam to flow throughout the dough as it bakes. It also produces the crunchy crust seen on baguettes.

Be sure you purchase the nonstick variety, however. Otherwise, the holes may get entangled with the dough as it cooks.

The bread will get trapped in the holes as it hardens. Do you want to destroy the exquisite texture by prying it free with a knife?

Even better, if you have a nonstick pan, line it with parchment paper. Just wetting the pan will remove any sticky bread.

Using a Baguette Pan to Create Fresh Baguettes

What is the most effective method for learning how to operate a baguette pan?

With time and practice.

Here’s a recipe for you to try:


Baguettes need two sets of ingredients:

Create the Starter

  • All-purpose flour (1 ½ cups and unbleached)
  • Cold-water (3/4 cups)
  • Instant yeast (Just a pinch).

Prepare the Dough

  • All-purpose flour (2 ½ cups and unbleached)
  • Instant yeast (1 teaspoon).
  • Salt (2 teaspoons).
  • Cool water (3/4 cups)

Start Baking!

Begin with the basics. Make it by combining the water, flour, and yeast until fully combined and free of lumps.

Let it to warm up at room temperature, but keep it covered. The beginning should be bubbling and create a dome. Do not let it collapse before using it.

To create the dough, use any of the following methods:

Making Use of a Mixer

Just combine the yeast, flour, and salt in a mixing basin and stir to combine.

Next, add the water and the starter to the starter to loosen it, and pour it over the flour with water.

Blend for three minutes using a flat paddle. You may also add extra flour if you believe the dough requires it.

The dough should be sticky but not adhere to the bowl. Knead the dough for four minutes. After two minutes, be careful to clear any dough that has gotten trapped on the hook.

Making Bread in a Bread Machine

Fill the bread machine bucket halfway with salt, flour, and yeast.

Slowly pour water around the edges to release the starter, then add it and the water to the flour. Start the machine and check the dough after 10 minutes.

If necessary, add extra flour or water.

Using one’s hands

In a large mixing basin, combine the dough and beginning ingredients.

Get your hands greasy and knead the dough in the bowl with a scraper.

  • Transfer the dough to a bowl that is oiled and cover it. Allow it to rise for two hours and make sure you fold it in an hour as well. If the dough is sticky, this step will make the gluten stronger.
  • Split the dough into three pieces and form each into a log shape. Allow the pieces to rest for 20 minutes and then shape them into baguettes in the baguette pan. Then, proof the bread and leave it covered for 30 to 40 minutes till they puff up.
  • Preheat the oven to about 450F.
  • Make some gashes on the dough before popping the baguette pan into the oven. Do not make slashes that are too deep. Half an inch will do.
  • Splash some water on the dough and pop it in the oven.
  • Bake for 20 minutes.
  • Remove the pan from the oven when the baguettes take on a golden or deep brown color.
  • Place the bread on a rack to cool.

How to Make and Store Baguettes

Use these guidelines to make the most of your baguettes:

Preserve your stale baguettes!

Since you can’t consume a whole baguette by yourself, it may grow stale. Even if the bread has become rock hard, there is a simple technique to keep it. Just immerse it in water and cover it in aluminum foil.

The bread should then be placed in a cold oven set to 300°F. Wait 12 to 15 minutes for the bread to warm up.

Remove the baguette from the oven and let it cool. Put it back in the oven for 5 minutes, and it will be crisp when it comes out.

Use this easy method to keep your baguettes fresh for many days. Let the bread to cool before putting it in a bread box. Instead, cover the bread in foil before keeping it.

It must last at least three days. Do you want it to stay fresh for a week? Cover it with foil or plastic. Yet, the crust will not be as crisp as it once was. Toast it to restore the texture.

Make A Crispy Crust

To get an extra crispy crust, pre-heat the oven with steam. Place a cast iron pan directly on the rack under the stone while the oven is preheating.

Check that it is not immediately under the stone. This allows steam to quickly reach the dough.

Put the baguette pan in the oven and fill the hot pan with water. If the pan is hot enough, steam should form when the water reaches it.

The steam will envelop the bread while it bakes. Shut the oven door immediately to avoid being burnt.

Turn it into a Dinner

The wonderful thing about baguettes is how adaptable they are.

Here are several toppings and fillings that may turn it into a meal:


Bruschetta is a traditional Italian appetizer made with olive oil, tomato, basil, and garlic.

For a light summer supper, serve with toasted baguettes and a salad.

The French Toast

A baguette is substantial and thick enough to produce delicious French toast.

To enhance the flavor, sprinkle some cinnamon or fruits on top.

grilled cheese sandwich

A grilled cheese sandwich may be made with any bread.

It may be elevated with toasted baguette. Cut it into bite-sized pieces and serve it to cocktail party attendees.

Bread with Garlic

Baguettes may be transformed into a traditional appetizer with only a little garlic and olive oil.

Use it with spaghetti or soup to lend a gourmet touch to any meal.

The Nutella Bread

Nutella has the ability to improve the crunchy texture of a baguette in ways that will make your taste senses dance.

Combine it with tea or your favorite coffee for a quick and easy snack.


These bite-sized portions are simple to make using baguettes. In fact, stale baguettes may be used to create your own. Just place them in the oven and chop them up.

Serve with your favorite soup and drizzled with olive oil. To add acidity to a dish, sprinkle a few drops of balsamic vinegar on top.

Sandwiches with an Open Face

If you just have half a baguette left, it will go a long way. Just slice it and arrange some toppings on top of each piece without covering it. Sandwiches served open-faced never disappoint.

Baguettes are easy to prepare if you have the right pan and experience. Make your bread using the above-mentioned techniques and recipe.

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