French bread pan (2 baguettes)

Discussion in 'Bread' started by sjm1027, Jun 19, 2018.

  1. sjm1027

    sjm1027 Member

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    Has anyone used this type pan and if so is it necessary to have one. Would you get the same results from a stone? Pan looks like a W if looking at the ends.
     
    sjm1027, Jun 19, 2018
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  2. sjm1027

    Norcalbaker59 Well-Known Member

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    No you do not need a pan. One of the key skills in breadmaking is learning how to shape. In shaping you create surface tension so the raw dough holds its shape.

    Stone or a baking steel it good if you are baking long loaves. But if you are baking smaller loaves then a Dutch oven is the better investment.
     
    Norcalbaker59, Jun 19, 2018
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  3. sjm1027

    sjm1027 Member

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    Thank you, I will try a Dutch oven on the next sour dough try this weekend. I was lucky enough to get a nice set of 3 scrapers, stainless, and plastic from William Sonoma. I made pasta a few nights ago and that really came in handy.
     
    sjm1027, Jun 20, 2018
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    Norcalbaker59 likes this.
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