Nonstick Baguette Pans for French Bread Baking,Perforated 2 Loaves Baguettes Bakery Tray,15" x 6.3",Silver

Crisp Golden Brown Bread Every Time - Perforated Baguette Pan bakes 2 loaves every single time, the air circulates freely around dough
creating 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 silicone
coating which provides a clear, non-stick baking surface. SUGGESTION: Brush a thin layer of butter on the pan before first use for better use
effect, and wipe dry with cloth or kitchen paper.

Outstanding Performance - Professional thickened carbon steel material which is eco-friendly for strength and durability. Good thermal
conductivity and Evenly heated. Professional carbon steel material with high temperature resistant to 446℉. Delicate smooth crimping
design, not sharp and not hurting hands. Suitable for household use and commercial use.

Breathability & Easy to Demold - High-quality perforated design allows moisture to release, promotes good air flow and even distribution
of heat, producing crisp baguettes every time. This baguette baking tray provides household bakers with an easy way to bake warm, fresh
French bread baguettes from the comforts of your kitchen. Tips: place a pan with boiling water 5-10 minutes at the bottom before placing
the loaves in the oven.

HOW TO MAKE A CRUSTY FRENCH BAGUETTE USING KITESSENSU BAGUETTE PANS?
Ingredients:
* 2 1/4 teaspoons dry yeast
* 1 1/4 cups warm water
* 3 cups bread flour, divided (about 14 1/4 ounces)
* 1 teaspoon salt
* Cooking spray
* 1 teaspoon cornmeal
Steps:
1. 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 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured
surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of
remaining 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 (85°), 40 minutes or until
doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover
and let rest 5 minutes. Divide in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a
floured surface into 12-inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough
with cooking spray, and cover; let rise 20 minutes or until doubled in size.
3. Preheat oven to 450°.
4.Uncover the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each loaf. Bake at 450° for 20 minutes or until browned on bottom
and sounds hollow when tapped.