A type of metal or aluminum pan that is 16 to 20 inches in length and formed with a curved base so that long lengths of dough can be laid horizontally to be baked into baguettes. Some pans are double or triple-formed for several loaves to be baked at once. If made of metal, the pan may have numerous small holes that are perforated throughout the metal to allow steam to escape while the bread is baking in order to assist in making the crust a deeper brown in color and crispier in texture. The pan is available constructed with non-sticking metal surfaces as well as porus clay stoneware. Manufacturers of each material suggest their construction provides even heat distribution via the perforated holes or the clay material, enabling the baked bread to achieve a traditional French crust.
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