Do you need baguette pan?
Even though you can make baguettes without the pan, you will not get a nice enough crust with a regular pan. Plus, you will only be able to make a single loaf at a time. If you own a bakery, this will be counterproductive, to say the least. Plus, a baguette pan is made of either aluminum or stainless steel.
What should I look for in a baguette pan?
Look for pans made of heavy-duty materials like aluminized steel or high-resistance ceramic to resist warping under high temperatures. Baguette pans made of metal are perforated for even baking and a golden crust; they often have a PFOA-free nonstick coating for easy release of loaves.
Do you grease baguette pans?
All about classic baguettes
Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there).
Can you over knead baguette dough?
Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it. … Over kneaded dough can’t be fixed and will result in a rock-hard loaf, so be careful with this mistake.
How do you make big holes in a baguette?
If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when placed to bake in the oven, the “over spring” is exaggerated and large air pockets form inside the dough. Excess yeast causes extra air bubbles to form, creating holes in the baked bread.
How do I get more bubbles in my baguette?
Anything that gets you a bigger loaf means more room for the bubbles to get bigger. That includes: steaming the oven, baking on a preheated stone, slashing the loaves properly right before the bake, baking on high heat (at least for the first 10 minutes or so), etc.