Feature
●?? APPEARANCE: The shape of french bread pan likes a wave, which provides more convenient way to make delicious baguette. Different amounts of Loaves allows you to bake 1 to 3 loaves of bread at a time according to the needs.
●?? MATERIAL: The non-stick french baking pans made of high-quality carbon steel, which makes the experience of cooking better and cleaning easier.
●?? BREATHABILITY: It heats quickly and 360 degrees evenly. The dense holes on the surface of the french bread baking pans keep the air flowing faster, without affecting the overall of baguette.
●?? HEAT RESISTANCE: Designed for oven, maximum temperatures up to 446 degrees F. Please use special gloves when removing from the heated oven.
●?? Tips: Please brush the pan with litte butter for the first time, and then wipe with a cloth or kitchen paper to make it dry. We suggest using a stiffer rather than softer dough in this baking pan.
[Silver 3]
Description
Use AeKahtay products to perfect your home and make your life better.
Product information
★Product size: 15.2x9.8 inches
★Prodect weight: 0.93 p
★product suite: 1 pcs
★Product Material: Food-grade Non-stick Carbon Steel
♥Steps for making baguette
Ingredients
1 1/2 cups very warm water (see note) about 110 degrees
2 teaspoons granulated sugar
2 teaspoons salt
3 1/2 cups (17.5 ounces) all-purpose flour, divided
1 1/2 tablespoons instant yeast
Instructions
Grease a baguette pan.
In the bowl of a stand mixer with dough hook attachment add hot water, sugar, and salt. Measure out the full amount of flour in a small bowl and add half to the mixer. Finally add the instant yeast on top of the flour, being careful to not let it touch the hot water directly.
Start mixer and let it mix for a few seconds until the ingredients are incorporated, then add the remaining measured flour gradually until the dough begins to pull away from the sides and center of the bowl . Let the dough mix for 6 minutes with the mixer then remove and place on a floured surface.
Cut the dough in half (I use a bench scraper) and roll half of the dough into a rectangle about 10×16-inches. Starting at one end of the long side, carefully roll the dough up tightly like you would a cinnamon or jelly roll, using a little water on your fingers to seal it together, if needed. Tuck the ends under and place on prepared pan. Repeat with remaining dough.
Score the loaves with a very sharp knife or baker’s lame: a few shallow cuts at an angle or one shallow cut down the center, depending on the look you are going for. Cover with a light dishcloth and let rise for 30 minutes in a warm place until doubled.