MasterClass 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

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.

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 👍🏼

Making gluten free baguettes from Becky Excell's gluten free recipes. You cant make stiff dough like normal bread so you need this type of tin to hold the dough in place. These are absolutely perfect for the job. Two fabulous g/f baguettes. Non stick, easy clean.

Very useful baguette mould. It is rigid and easy to clean. That said I do use parchment paper which makes it easier. Fits a standard oven and does the job well. Can't comment on longevity as not had it long.

As a qualified artisan Baker I regularly use this to make baguettes and absolutely love this product. No complaints. Non stick. Very well made. Great price.

This is so much easier than using cloths and flour to keep the shape of a very soft dough. It creates a good crust and cooks quickly, keeping the shape perfectly.

******UPDATED********** 3 STARSI originally wrote a good review for this as the coating seemed to very good. It is now 27 days since I bought this and after using it roughly 20 times it has gone the same way as all the others I’ve tried. In the bin.Once the coating starts to wear off, that’s it! No use whatsoever. Every bit of bread sticks and it is impossible to remove. This one did take a little longer than 3 others I have tried so if you are going to make baguettes once a month for about 18 months then it may be worth getting one - or if like me you make them almost every day or at least 4 or 5 times a week then there is simply no point. It is a waste of money, effort and time.Just use a linen cloth to keep the baguettes separated until they rise, use either a rolling sort of technique to get them onto a hot baking tray or use a well floured pizza peel to remove them onto the tray.Once the “nonstick” material has been compromised then this type of tray becomes totally unusable for dough. The heat from the oven when baking strips this coating off quite easily. No amount of flouring or oiling the compromised surface will help either.

Ideal for making 2 baguettes, as they are best eaten fresh, freezing excess dough for a second batch works well.Obviousely if making more than 2 baguettes better to buy a more suitable baking tray.As making baguettes is a long, albeit worthwhile, process I have also used the tray to make French sticks using a normal bread roll recipe so similar to UK Bakeryshop French Sticks, home made is definitely better to eat than supermarket 'chorley' process bread.