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Others say...
"great for soft loaves" While this makes great french bread, I love it for holding and helping shape soft loaves. I did milk bread last night, and this helped the loaf stay in shape, not slide flat. In the case of wet dough, use the parchment paper! It took me six months to justify buying it, but after one week I love it, I bake three times a week, and this pan will get lots of use. "Chicago Metallic Professional Non-Stick Perforated French Bread Pan" Works well. I haven't experienced any problems with dough getting into the pan's perforations and causing cleaning situations as some claim. Cleans very easily. I use it to bake regular whole wheat bread and the bottom of the loaves turn out nice and crispy like great french bread. My only negative is I wish it was larger in both height and length in order to bake larger loaves. "Great Pan for Baking Gluten-Free Bread" I've used this bread pan with a couple of different recipes for gluten-free French bread, always spraying it with cooking oil first. The results have been very good, and I haven't had the problems others report in sliding the bread out of the pan. I do spray the pans well with cooking oil before baking. It's true that gluten-free doughs, since they're rather liquid, do tend to stick in the holes, but the holes are small enough so that I've found if the pan is oiled well first, the bread just needs a bit of a nudge to slide out. (This leaves a lot of tiny round pieces of crust on the counter, but I find wiping them up a lot easier than messing with parchment paper.) The only problem I've had is that I'm baking way too much bread - bad for the waistline - and am having to ration myself to two loaves a week. "Chicago Metallic Professional Non-Stick French Bread Pan" The above mentioned french bread pan is a must for anyone wanting to make perfect french bread everytime. I love it! "Great Pans" These are great pans. Your bread will take on a professional look. I have several and wounld not trade them for any others.
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Chicago Metallic Professional Nonstick Perforated French Bread Pan
Why I buy this one ? - Essential for making French bread - Heavy-gauge steel construction - Nonstick surface - Hand washing recommended - 25-year warranty It's better to buy this one too...
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What our customer's say! "Chicago Metallic Perforated Bread pan", I LOVE this pan! I bought this along with the baguette pan as I was getting frustrated with bread coming out flat. These pans solved the problem. Every single time, I get perfect loaves. The pans are easy to clean, and I have never had an issue with the dough getting stuck in the holes. I always let my bread rise in an oiled bowl, so perhaps that helps. Do pay attention to the cooking time. The instructions that come with the pans recommend that you cook at 25 degrees less than the recipe calls for - I have found this to be correct. Also, cooking time is shortened - at least in my electric oven - by about 5 minutes on average.If you love bread, you will love these pans. "Good", Good pans. I use them to make gluten free french bread. Love the crispy crust! "Chicago Metallic Fan", Another great product from one of my favorite kitchen ware companies. Recommend Chicago Metallic products. "You won't regret you got it.", I also own the Baguette pan, and I wonder how I lived without these pans before. I bake bread twice a week and I was trying to accomplish the bakery-like crispy crust, while having the professional look, too. You will never have flattened breads, and you will love the evenly baked loaves. I get many compliments for my bread, and the crust "sounds" professionally now. The pan is very easy to clean overall with the exception of the holes, but if you use it as much as I do, it won't look new very long :) You will never regret you got it. "French loaf pan", Love the french loaf bread pan. Works like a dream. Both daughters would like one as well. Great for gluten free bread. 
Read this reviews before You buy... "French Bread as it should be", I was eyeing this pan for a long time but unwilling to take the plunge. My son solved my problem by giving me this pan and another Chicago Metallic pan for baking sub buns for Christmas. THANKS SON!! I have a number of Chicago Metallic pans and find them superior to anything out there, this pan is no exception. I have been baking French bread for a number of years but have never been 100% happy with the results. The crust just wasn't what I wanted. This pan will produce French bread with a chewy crisp crust, far better than anything I could get without it. I have had no problems with the dough sticking in the tiny holes even when used to bake a very slack rye bread loaf. One quick spray, form the dough and let it rise right in the pan. The results are an evenly browned crisp crust like you see at the bakery that releases easily from the pan. Clean up is easy with some soapy water. If you want great French loaves GET THIS PAN! "Great tool for baking breads.", It is a great tool for making bread. One thing was disappointing. There was not a recipe for French Bread as another on-line store selling the same pan includes with it. "Crust as crust should be", Baguette Pan 17.75x5.5-in. I baked by placing a pan of hot water on oven shelf under the baguettes which produced steam and made a crisp and perfect crust, both on top and on bottom through the perforations. In addition, because of the shape of the pan, my baguettes looked quite professional. "It makes a difference in my baking", It is better made than I expected. The few times I have used it so far it really helps the bread to cook all the way thru. Do not have any problem getting the bread off the rack. Also it takes up a lot less room in my oven than it would for two loafs on a sheet pan. "So, that's what I was doing wrong", Very heavy, works great. Remember to either spray it or use parchment when you place the loaves on. If your dought isn't bone dry, you will be soaking and using a toothpick to get it clean for weeks. Great bread! |
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