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Perform final proof/rise by resting the bread forms for about 30 minutes in a warm spot. Score the dough by making ¼-inch slits across each loaf with a razor blade or bread lame. Bake 20-25 minutes, rotating halfway through, as needed for even browning. Fully baked French bread will be crisp and golden brown.

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Cut in two. Pre-heat oven to 450°. Place a small pan (for steam) in the oven to heat (below the rack bread will cook on). Form each half into a tight loaf. You need surface tension. Place loaves onto large baking sheet that has a tiny bit of cornmeal sprinkled across the surface. Allow to rise 30 minutes.

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Baked French bread doesn't stick to the pan and releases easily, which makes cleaning easier. This coating can last a very long time with hand washing. For convenient use and to avoid warping at high temperatures, this French bread pan features strengthened edges. This French bread pan's tiny perforations let heat and air circulate during.

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Achieve perfect baguettes at home. Our commercial-grade pan is the secret to making bakery-quality loaves in your own kitchen; each pan produces three 15¾" traditional thin (2½") baguettes with a light, airy interior, and a crisp, chewy crust. Perforations in the surface of the pan let moisture escape, allowing loaves to crisp and brown evenly.

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Step 1. In a medium bowl, whisk together the flour, baking powder and salt. Step 2. Working with a mixer (use a paddle attachment if you have one), beat together the butter and both sugars on medium speed until smooth, about 3 minutes. Add the egg, and beat for another 2 minutes, scraping the bowl as needed.

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Chicago Metallic 49034 4 Loaf Glazed Uni-Lock Aluminum Baguette / French Bread Pan - 25 3/4" x 3 7/8" x 1" Compartments. #32649034. $48.49 /Each. Matfer Bourgeat 311141 2 Loaf Anodized Aluminum Baguette / French Bread Pan - 17 3/4" x 2 3/8" Compartments. #980311141.

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Prepare your baking pans: If using a baking sheet, line with parchment paper. If using a french loaf pan, spray with nonstick spray. Set aside. Shape the loaves: Sprinkle work surface with flour and turn out the dough. Take the dough ball and with your fingers, spread it out into a rectangle, about 8 inches by 15 inches.

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Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 450°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2" deep.

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As bread bakes, it expands and scoring helps release some of that pressure so that the bread can expand without awkward bulges. Use a sharp knife or even a clean razor blade for scoring. Rely on the blade itself rather than applying pressure to the bread. Don't go too deep or too shallow. 1/4 inch should be perfect.

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French bread pans are made of earthenware, terracotta or metal. The metal may be aluminum or heavy-gauge steel, or either metal coated with a non-stick surface, The pan will be anywhere from 40 to 50 cm long (16 to 20 inches). The tubes are wide, rounded at the bottoms, and joined together side by side. Ones made of metal or earthenware will.