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Nonstick Baguette Pans for French Bread Baking,Perforated 3 Loaves Baguettes Bakery Tray,15" x 9",Silver
Crisp Golden Brown Bread Every Time - Perforated Baguette Pan bakes 2 loaves every single time the air circulates freely around doughcreating crisp golden-brown crust.Food-Grade Nonstick Material - Professional 2 loaf french baguette pan in dimension of 15"x 6.3" designed of food-grade nonstick siliconecoating which provides a clear non-stick baking surface. SUGGESTION Brush a thin layer of butter on the pan before first use for better useeffect and wipe dry with cloth or kitchen paper.Outstanding Performance - Professional thickened carbon steel material which is eco-friendly for strength and durability. Good thermalconductivity and Evenly heated. Professional carbon steel material with high temperature resistant to 446. Delicate smooth crimpingdesign not sharp and not hurting hands. Suitable for household use and commercial use.Breathability amp Easy to Demold - High-quality perforated design allows moisture to release promotes good air flow and even distributionof heat producing crisp baguettes every time. This baguette baking tray provides household bakers with an easy way to bake warm freshFrench bread baguettes from the comforts of your kitchen. Tips place a pan with boiling water 5-10 minutes at the bottom before placingthe loaves in the oven.HOW TO MAKE A CRUSTY FRENCH BAGUETTE USING KITESSENSU BAGUETTE PANSIngredients 2 14 teaspoons dry yeast 1 14 cups warm water 3 cups bread flour divided about 14 14 ounces 1 teaspoon salt Cooking spray 1 teaspoon cornmealSteps1. Dissolve yeast in warm water in a large bowl let stand 5 minutes. Lightly spoon flour into dry measuring cups level with a knife.Add 2 34 cups flour to yeast mixture stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly flouredsurface sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic about 6 minutes add enough ofremaining flour 1 tablespoon at a time to prevent dough from sticking to hands dough will feel slightly sticky.2. Place dough in large bowl coated with cooking spray turning to coat top. Cover and let rise in warm place 85deg 40 minutes or untildoubled in size. Gently press two fingers into dough. If an indentation remains the dough has risen enough. Punch dough down coverand let rest 5 minutes. Divide in half. Working with 1 portion at a time cover remaining dough to prevent drying roll each portion on afloured surface into 12-inch rope slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat doughwith cooking spray and cover let rise 20 minutes or until doubled in size.3. Preheat oven to 450deg.4.Uncover the dough. Cut 3 14-inch-deep diagonal slits across top of each loaf. Bake at 450deg for 20 minutes or until browned on bottomand sounds hollow when tapped.
