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Customer reviews

4.7 out of 5 stars
253
4.7 out of 5 stars
Price:£8.84+ Free shipping with Amazon Prime


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on 18 July 2017
Excellent flour. At last some tasty Bread. Water, Dried yeast,salt,water and decent oven is all you need. Forget the breadmaker, look on net for bagette recipes.
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on 13 April 2011
I now have two of these, and they are both used weekly.

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.

As others have mentioned, do be sure to measure your oven's internal size; in my small domestic oven, I can just fit two of these baguette trays onto one shelf of the oven, which leaves the trays virtually touching both the sides and back/front of the oven.
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This is the second one of these I have bought having had success with one and wanting to bake more than two loaves at a time. Batons, proved on this bread pan forms little dimples on the base, much like commercially produced loaves and can form a lovely crust on the top if you prepare the dough well and add a bit of steam to the bake by throwing a cup of cold water onto a hot baking tray at the base of the oven, when you put your bread in to cook. Obviously, the key thing is to prepare the dough well - I usually do it 24 hours in advance and keep it in a bowl in the fridge with a light covering of olive oil and sealed with cling-film. Apologies for seeming to turn this review into a semi cookery lesson, but the point is that these pans are great if you make the right dough and then the results are impressive: other containers such as banetons and ordinary baking tins, are good too; this one is just different, but definitely worth getting if you enjoy making different kinds of artisan bread.
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on 25 June 2009
Works fine, get the quantity of dough right and you'll be churning out French sticks to your heart's content.

I noticed a comment that they go rusty. Hasn't happened to mine!
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on 5 June 2013
OH WHAT A PIECE OF EQUIPMENT.
JUST LOVE MAKING MY OWN BREAD.
FRENCH STICK,GOOD CHEESE AND A GLASS OF
WINE WHO WOULD WANT MORE.
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on 29 October 2009
Simply put..... DO NOT WASH THESE!

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.
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on 29 July 2010
Perfect for large baguettes - no need to wash - just keep lightly oiled each time you use them. The person who put in dishwasher was daft........tip..slash the dough and put dough in a cold oven (in the tray) - tray of boiling water in bottom of oven - switch on to 200 degrees - job done in 20 mins.....occasional spray with water to get a crisp finish
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on 14 July 2017
Tried these tins and they work great. They fit fine in my oven and with a gentle tap the loafs released from the tray.
This was my first batch on the cooling rack.
review image
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on 21 August 2007
Being a large family of 9 and soon to be 10 of us, I bought two of these and ordered another two. Home-baked French Bread tastes magnifcent, brilliant for school packed lunches. The trays just fit our oven with a little bit of juggling (measure your oven before you buy), an ideal tool for the kitchen, they hold the shape of the bread perfectly, they can be used for home-made petit-pans, baguettes. They are worth the investment.

I've been looking for these for a long time, most places that I've been finding are in the USA and the trays are too big.
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on 3 September 2014
Thought I'd share this tip with anyone who has bought or is thinking of buying one of these shaped bread pan proofers.

To help keep the Cling-film off the dough during the second rise, use four x 30cm cable/zip ties joined together in two pairs, making two oval loops. After the dough has been laid in the tray, pass the loops over the tray from each end, about a third of the way in, and then put the Cling-film over the top, like a garden cloche.
Obviously remove before baking in the oven.
Oh yeah, the bread's pretty good too.
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