... It has to be right only the dough :)

We love this type of bread, mainly traditional but quite well around the full or crushed grain. And too many things, there is nothing better for us than a fresh baguette, it is in its full form or whether, because of Knusperfläche, also in a shorter length.

This baking pan with their perforation is sort awesome. The rods thereby develop particularly well beloved, airy soft, even possibly big-bubble inner part with a first moist air oven and then the outside really crisp towards the end of the baking process.

+ Scratch-free, very good quality and design
+ Durable non-stick coating
Easy to clean + according to the motto "Wisch & Weg" despite holes
Rounding + 5cm, so ideal for thin baguette bars and -Stangerl
+ Very good price / performance ratio

The best places to the baking dish on a grill and not in a sheet. Especially for French baguettes need the sheet for the addition of water, so that the baking chamber is initially nicely moist.

This commendable and rock-solid sheet is a real help for a wonderful bakery product whose dough, you do not lose yourself in the art of baking baguette with 2 types of dough, to make quick and easy in principle and must be kept.