Baking techniques for Baguettes I'm trying to make baguettes with a hard crunchy crust but have so far not been able to do so. Some questions about the different variables in the baking technique:What oven temp is ideal for baguette? How long is a baguette supposed to be baked for?In a regular oven, what rack position is best (lowest, middle etc)?Do you spray baguettes with a mist of water before inserting to oven? Baking techniques for Baguettes I'm trying to make baguettes with a hard crunchy crust but have so far not been able to do so. Some questions about the different variables in the baking... » Read More Baking techniques for Baguettes I'm trying to make baguettes with a hard crunchy crust but have so far not been able to do so. Some questions about the different variables in the baking technique:What oven temp is ideal for baguette? How long is a baguette supposed to be baked for?In a regular oven, what rack position is best (lowest, middle etc)?Do you spray baguettes with a mist of water before inserting to oven? « Show Less
497001
One things that works very well is to keep a pan in the bottom of the oven while pre-heating. When you put the dough in, pour a cup or two of water in to the pan. Remember, opening your oven drops the temperature about 50 degrees, give or take. So you want to keep that to a minimum.I'd highly recommend reading some Peter Reinhart. Bread Baker's Apprentice is a wonderful book to work with. I've gone through a couple copies.
497002
To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp... » Read More To get a crisp crust, you need to use a baking stone or a special baguette pan. Preheat the oven to 500 degrees for at least half an hour. Just before putting the bread in the oven, slash with a sharp knife or razor, lightly spray with water and pop it in. After ten minutes, reduce the heat to 400 and turn the bread front to back. Bake another 15-20 minutes. A slim baguette can be done at this point, a fatter one will take longer. When the bread looks toasty brown, take the temperature of the bread with an instant read thermometer (essential for anyone who bakes). When the internal temp reaches 205-210, it's done. Cool on a rack for at least 30 minutes. « Show Less
497003
I don't get why you're using spray when you're using parchment. Although I've never used Ever Bake I've messed up many pans with Pam. Spray is wonderful for things that fill the whole pan, like casseroles and cakes, but awful for those that only cover part of the pan, like fish sticks and cookies, because the spray that is exposed burns onto the metal, never to come off. I now use parchment or tin foil pretty much all the time.I'm in the process of replacing all my cookie sheets and sheet pans and will be very careful about using spray with them!
1663565
The Brotform is used for the final proof of the bread and gives it a nice spiral pattern and helps it hold the round shape. It has no effect on how crunchy the bread gets since it is NOT meant to go into the oven. If you want nice and crunchy bread, you need steam in the oven, use a Dutch Oven or a clay "cloche".
2153559
The first proofing can be done in the mixing bowl. After that then I gently manipulate the baguette dough and released the gas, then I lightly knead the dough and shape into the bread shape. I place cornmeal on the dough board and place the dough on it to get some on the bottom of the loaf and then place it on the baguette pan. For me it is only there for the second rising prior to baking. I am sure this is not the only way that it can be done. I watched many YouTube videos before preparing any baguettes. Mine has turned out perfect every time. I never flour my pans.
2212407
I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish cooking. I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish... » Read More I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish cooking. « Show Less
1441374
I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven... » Read More I always proof my dough in a proofing basket. (Make sure you dust the basket with rice flour before putting the dough in so that it doesn't stick.) I place the baker and cover in a cold oven and heat it to 550 degrees for 45 min - 1 hour. After the dough has proofed, I dust the top with rice flour so that it doesn't stick to the baker. With oven gloves, I then take the baker out and put it on a trivet. I turn over the basket above the baker and let the dough fall in. You can hear the sizzle. I score the top and then I immediately put the cover on and put it back in the oven. The "oven spring" in this baker produces a beautiful, classic-looking artisan bread!l « Show Less
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.
991909
Hello, I am not sure... I have only tried regular baguettes so far but I liked it. Great shape, easy to clean.
2014495
Hi, put in a teaspoon of vegetable oil, a drinking glass of warm water, 4 cups of flower (I use 2 cups bread flower, and 2 cups whole wheat flower for German type coarse bread, use 4 cups bread flower for white bread). Add one tablespoon of salt, 2 tablespoons dry milk, 2 tablespoons of sugar. Add 1/2 teaspoon of yeast. Bake 3.5 hrs. Machine should form a dry soft ball. If too liquid, add a little of flower. If machine has to labor hard, and you hear a grinding type noise, the dough is too dry and add a little warm water. Using this for &gt; 10 years, always bakes a great loaf.
2011284
I think most bread machines work that way. That, and liking a crisper crust are reasons I bake my bread in a standard oven.
624641
Sorry I can't be more precise, but I use these 4" pans and 6" pans. The last time I used them I think I got two of each, but bottom crusts only, using a recipe for pate brisee with 2 1/2 cups flour. I use crumb topping instead of a top crust. With the 4" pan a double crust seems like too much crust to fruit ratio. It's OK with the 6" pans which I like better for that reason. If I do make a top crust I usually make a lattice or use cookie cutters and just sort of overlap them. That way there isn't so much crust. Hope this helps.
1731984
When I preheat to bake, I usually set the temperature and wait a minute or 2 and then put it in. It usually works for me. Each toaster/oven is different. You will just have to try to see which will be best for your oven.
2267358
I use a stone in the oven then put onto that. with just an oven rack yes, i guess you'd do best with the support of a cookie rack. works best with a pizza stone. can't use for bread with a super high water content like ciabatta
975611
I think I may have retuned them as they were not the right size for the tarts I wanted to do. Question for you - do you prick the tart dough with a fork before baking? That will keep the bubble out. The other thing to do is blind bake them which would probably be a pain with the small size - either crumple up foil to put in the middle of each one or line with a bit of foil and use rice or dried beans to weigh down. The tart dough is only partially baked and then filled and finished. Hope this helps. Ann
2111260
HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan... » Read More HI, To answer your question: I found this pan a little disconcerting because the buns turn out a little odd. Round on top but square cut on the sides. I also found that you have to be careful about how much bread dough you put into the pan. If you make your own bread dough. Have not tried box mixes (yet). Otherwise, you end up with very large buns. I also think I have to indent the top of the buns. Oh, the answer to your question, 10 buns. I'm still working on making the perfect hot dog bun as of this writing. I'm sure once I get the hang of making the buns, everything will be ok. Nice pan and easy clean up."PAM" helps a lot. :-) I learned a lot from the other comments. Must try their suggestions. « Show Less
837559
I put the cookie dough on the pan at room temperature. They all cook evenly and take the amount of time indicated in the recipe. I really love this pan and have a second one in a different size. I would definitely buy them again and recommend them to all my friends.
727188
It works great for breads, french, and baguettes. If apricot rolls are similar, should work great. There are little holes so if there is any filling it might leak a little or just clog the holes. I love mine. It's easy to clean and bakes wonderfully.
1252106
bread question again..... assuming one bakes a loaf on the small size....does this oven bake bread evenly.i cannot use my current black and decker toaster oven for baking because the tops on the muffins, bread, or cakesactually burn. So i need to use the regular oven for bread and muffins. Would love to use the cuisinart brick oven.