KCMCCB90 Crusty Bake Perforated Baguette Baking Tray with PFOA Non Stick, Gift Boxed, Robust 1 mm Carbon Steel, 39 x 16.5 x 2.5 cm, Grey

Well made and very handy item. Making baguettes is far easier as no messing about to keep their shape from proving to baking.

Brilliant baguette tray. Was recommended this by a friend. 10 out of 10. Makes great crusty bread. Use it every week.

Does give excellent results but on the non-stick side, after a few months regular (every other day at least) use during lockdown the bread sticks unless you grease with butter or other hard fat. So knocked a star off for longevity.

I have had the pan less than 24 hours, and already used it for overnight dough. Inspired by an instagram reel I purchased this pan with high hopes. I had tried without the pan and it was more like a ciabatta with a softish base, not what I was after. I was surprised at the sturdiness of this when it arrived, and noted it has a lifetime guarantee, described on the box. I did place a dish with water on the shelf beneath and tried baking this morning. I am very impressed (see photo). There was no sticking and I checked on the manufacturers website that the pan is PFOA free, as the description here is confusing. I don't currently have a "lame" to scour the bread - hence the uneven depth of cuts, that is next on the shopping list!

Wow! Incredible - baked our beautiful first baguettes so crispy and perfect.

Loved this if you like baking bread especially baguettes this is a game changer can’t recommend it highly enough oh and a great price

Good item that works well for crispy baguettes. I used Paul Hollywood’s baguette recipe, fast acting yeast, and go for a single rise under a cuche cloth. 250g Strong White flour, 1tsp salt, 1 sachet fast acting yeast, 175ml tepid water, bung it all in the Kenwood with the dough hook for 15 mins, knead and roll out into 2 x 1 inch diameter dough sausages the same length as this baking tray. Slash 5 times on the angle and brush with salty water. Leave to rise for about 2 hours and then into oven at 200 centigrade, over a large tray of water for the steam, nice and crispy when they come out of the fan assisted oven after about 10 - 12 mins. Deadly for the waistline because who can resist a warm crispy baguette and butter with a cuppa.... well not me anyway. ***UPDATE*** Trying brushing the dough with a paste of rice flour in a little water before baking for an “extra crispy” crust 👍🏼

This was a real find during Covid19 when I took to baking various types of bread. It's is sturdy and a perfect tray on which to prove baguettes, as well as bake them. They are very non stick and, no matter how sticky the dough is, I've had no problems getting the baguettes off the tray after baking. Do make sure, if proving two baguettes side by side, that they will not touch or the dough from one gets mixed with the dough from the other. If I think this is going to happen I put a piece of greaseproof paper under one to stop it sticking to the other. Best thing is to shape your baguettes well so they are long and thin so won't touch. I used 400g flour, 300g water and a teaspoon each of dried yeast and salt in my dough.