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A baguette pan is used to make long, thin loaves of French bread. It is not necessary but produces a crispy crust and allows for multiple loaves to be made at once. The pan is usually made of stainless steel or aluminum and may have small holes in the bottom. Cleaning can be difficult if the bread gets stuck in the holes.
Many bakers use a baguette pan to make long, thin loaves of French bread. The skillet resembles a roasting pan or roasting pan in size and shape, except that it generally has two or three long, thin crescent shapes joined together to hold each loaf. A baguette pan is usually wide enough to bake two or three loaves at a time. The dough is usually shaped and allowed to rise in the baguette pan for about an hour before the pan is placed in an oven to bake the bread.
A baguette is a plain bread that is usually made from yeast, flour, salt and water. The main characteristics of a baguette loaf are its long, thin shape, chewy interior, and highly crunchy crust. Many people like baguettes plain or as an accompaniment to a meal. The bread is also suitable for making sandwiches, such as submarines or Banh Mi, a type of Vietnamese sandwich.
While a baguette pan isn’t necessary for baking baguette loaves, many people believe that using the specialized pan produces bread with a crispier crust and a nicer shape. The pan design also allows a baker to make multiple loaves at a time, which speeds up the baking process for commercial bakers. This also allows home bakers to make a baguette to eat right away and a loaf or two to freeze for later.
A baguette pan is usually made of stainless steel or aluminum, or a combination of the two metals. The pan may have many small holes in the bottom of each half cylinder, so that steam and air can circulate around the bread as it bakes, thus producing the crispy crust that the bread is known for. If the baguette pan is not non-stick, the perforations in the bottom of the pan can make it difficult to remove the loaves from the pan and clean the pan, as the bread dough seeps through the holes before the loaf is cooked, thus melting the bread in the pan while the crust hardens.
If the bread gets stuck in the holes in the pan, the baker may be able to gently lift the loaf out of the pan with a dull knife or fork. He or she may also try lining the pan with parchment paper as proof of the bread dough, then removing the paper immediately before baking so the bread doesn’t get stuck in the holes. Any bits of bread stuck to the pan can be removed by soaking the pan before washing it with soap and water. If the pan is non-stick, it should not be scrubbed with an abrasive cleaner or wire brush as this may damage the non-stick properties of the pan.
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