Other Sellers on Amazon
+ £2.50 UK delivery
+ FREE UK delivery
Swift Faringdon Collection Bakers Pride Non-Stick French Bread Pan Carbon Steel 39 cm x 16 cm x 2.5 cm
|Price:||£5.00 & FREE Delivery in the UK on orders over £20. Details|
|You Save:||£5.01 (50%)|
- Good quality non-stick bakeware
- Suitable for Baking or Reheating Bread the perforated surface ensures excellent crusts everytime
- Manufactured from a medium gauge carbon steel core with a distinctive grey colour
- Easy release non-stick coating
- The non-stick coating is PFOA free
- 5 year guarantee against manufacturing defects
Frequently Bought Together
Customers Who Bought This Item Also Bought
Baker’s Pride from Dexam offers an extensive range of affordable, good quality non-stick bakeware and is manufactured from a medium gauge carbon steel core with a distinctive grey coloured, easy release non-stick coating
The non-stick coating used on all Baker’s Pride products is PFOA free, and all items carry a 5 year guarantee against manufacturing defects
What do customers buy after viewing this item?
Top Customer Reviews
As for the tin, it's well-made, and fits perfectly inside an ordinary domestic 60cm wide oven. But, whatever you do, DON'T wash it, or even worse, put it in the dishwasher! Again, there are some poor reviews given by people who either did not read, or chose to ignore, the basic care instructions, but basically as long as you have a hot oven and have shaped the dough on a board sprinkled with flour (semolina is optional, but gives a great crust beneath the rolls) and also sprinkled some flour (or, better, semolina - see recipe below) into the tin before inserting the dough for its final prove, you shouldn't have any issues with the bread sticking to the tin. In fact, the more its used, but not washed, the better it becomes. Some people advise wiping the tin with a small amount of vegetable oil before putting back in the cupboard, but I haven't found this necessary - as long as the tin is completely dry before storing, and never washed, it shouldn't develop any rust spots.
My only complaint? I should have bought the large four loaf size! But I will be getting a second double loaf one to remedy that shortly!!
Anyway, as promised, here's the recipe - hopefully it make sense!Read more ›
I make a 74% or higher French-bread dough, using an overnight poolish pre-ferment, and with the help of these baguette trays always turn out authentic classic French Bread Baguettes.
A few hints I've learnt:
Don't wash them after use; let cool and just with your hand scrape off any residue of the dough baked on, after a few uses you will then get even less sticking to them.
Don't over-load with dough, shape to the size before putting in the tray, and leave a little bit of space at each end before they undergo the final rise in the trays.
Cook hot, as hot as the oven will go, for at least the first 15 minutes, and during this time create steam within the oven (old roasting tray full of water in bottom of oven etc), to ensure a good oven-spring and crust texture (remove steam after 15 minutes though for full crust development).
Score each baguette using a lame (or suitable sharp knife), to get the typical Baguette appearance, this also helps in the oven spring of the baguettes (Score at end of final rise in trays, having first sprayed baguettes with water, and wet blade of knife during scoring, score quickly, and firmly to avoid snagging on the dough).
Add a small amount of rye flour (8% or less), to the dough, if you want a vaguette which keeps fresh slightly longer.
Once cooked, and cooled down, you can make garlic bread with the baguettes; cut baguettes appropiately, put in garlic butter, put in the trays, cover with tin foil, cook 15 - 20 minutes, then remove foil to allow to toast/chrisp up crust.
These baguette trays are excellent and at a decent price too, I expect they shall give years and years of regular use without failing.Read more ›
My husband works for a man who used to run La Manoir Cookery School (for 6 years), and he said in no way shape or form wash these. To be the most effective you need to let the flour and natural grease build up (sounds nasty, but remember you sterilse these every time you bake your bread in effect).
Let your baguettes prove in these, then bake them, then simply wipe them down of excess flour.
Most Recent Customer Reviews
These are brilliant for making baguettes. Easy to brush off after. Just pop some semolina on before putting your dough on them.Published 17 days ago by Bigrob
It works beautifully. Gives bread some definite support when rising and allows it to be baked to perfection.Published 1 month ago by Amazon Customer
Excellent product. I have to have gluten-free bread and gluten-free baguette dough is quite wet, so I was a bit concerned that it would get stuck in the mesh base, but as long as... Read morePublished 1 month ago by Katarina
Solid and well constructed. You will need 1 or 2 of these if you are at all into bread baking. It also makes a nice holder for your baguette after you've over-filled it with food... Read morePublished 3 months ago by Ash
This is a fantastic help to my efforts in the baking dept. The pan/couche is well made and perfectly sized to make baguettes in a standard oven. Read morePublished 3 months ago by A Dad
I've been making baguettes for ten years and today for the very first time they were the correct shape! Read morePublished 4 months ago by howard t
Marvelous product, great value for money. exactly what I was looking for.Published 5 months ago by Sabine