Teglia per baguette perforata antiaderente Chicago Metallic Commercial II

Name: Teglia per baguette perforata antiaderente Chicago Metallic Commercial II
Brand: Chicago Metallic
SKU: 0070687101482
Price: 60.44 EUR
Availability: InStock

Brand:Chicago Metallic

3.7/5

€
60.44

LAVABILE IN LAVASTOVIGLIE: questa padella è lavabile in lavastoviglie, tuttavia si consiglia il lavaggio a mano per prolungare la durata del prodotto. MISURE: facile da riporre e si adatta bene agli altri articoli da cucina; misura 16 x 9. PADELLA ANTIADERENTE: questa padella per baguette è di qualità diamante e ha un doppio rivestimento antiaderente. CONDUZIONE DEL CALORE SUPERIORE E COTTURA UNIFORME: questa padella è realizzata in acciaio alluminato pesante per una conduzione del calore superiore e una cottura uniforme. PANE MARRONE DORATO CROCCANTE OGNI VOLTA: La teglia per baguette perforata metallica Chicago cuoce 3 pagnotte alla volta; l'aria circola liberamente attorno all'impasto creando una crosta croccante e dorata.

Prodotto non disponibile

EAN: 0070687101482

Categories: Casa e cucina, Cucina e sala da pranzo, Articoli da forno, Teglie per pane e pagnotta, Teglie per pane francese e baguette,

Brand	Chicago Metallic
Color	Silver
Material	Alloy Steel
Shape	Rectangular
Special Feature	Dishwasher safe

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Scritto da: Aaron Scott

This will probably last you forever

I recently purchased this item for a friend just starting in bread-making, as a gift. My own is a legacy from my mother, and SHE used it for unknown ages. It shows its age with discoloration, scratches and all, but old as it is (at least 20 years), it still works splendidly. A lifetime product, for sure.

Scritto da: OnMyOwn

This is the best!!!

I use this to make banh mi rolls and it come out perfectly each time. So dependable and a must have tool if you like making crusty bread. This helps shape the dough and the color is well rounded all over not like some pan cook the bottom too fast while the top crust is still light. I’m really impressed.

Scritto da: Rezensent/Rezensentin

If your baguettes stick to this pan - you are doing it wrong!

I ordered this by accident and I am so glad I did! Usually I do not write reviews but since reading comments here that the pan allegedly is sticky I feel like somebody has to set the record straight. This pan is NON STICK - I repeat: NON STICK. If your baguette sticks to this pan - YOU are the problem, the pan for sure isn't! It is very well made, sturdy, and has a very robust non stick coating. No odor or chemical fumes detected at first use. Since I read about alleged "stickiness" in the reviews here, I did coat it with a thin layer of olive oil for my first use. It didn't need it at all. I have made plenty of perfect baguettes with no oil coating of the pan since. I am baking at least once a week for a couple of month now and it hasn't disappointed me not even once. The pan is easy to clean with a soft sponge/ brush after soaking it for 5-10 minutes in warm soapy water. I am hoping they are making this pan in a larger size too, because that is the only thing I'd like different if possible: longer baguettes. Other than that the pan is pitch perfect. Well worth your money. I'll add a video of my next baking session with the baguettes sliding of the pan. For now I only have a picture (see attached)

Scritto da: vanessa

Sturdy deep mold to secure loaves for baking.

I was looking for a sturdy, deep molded pan for Baguette baking. Good balance of weight like one I had used before… found it! at a reasonable price. Thank You.

Scritto da: dennis g

A required tool for every home French bread baker

There is nothing to dislike about this product. When I started my small bakery (closed now many many years) in 1978, I wanted to make French breads but not by the relative time consuming techniques of traditional French loaves. My goal was flavor, color, and crust, not reproducing an image of France. At that time the only pans available were for two loaves, and were relatively expensive, especially for the quantity I needed. So I made my own. I bought narrow stainless steel stove pipes, opened them, and bent them into the shape (again, just 2 loaves) that the Chicago Metal uses. It took a while to properly season them. This was not an issue with the Chicago Metal pans. I washed them with soap & water when I received them. When I baked with them, the loaves came out without any problem. The accompanying photo was taken after a rushed baking without sufficient proofing time, but you can see the beautiful scoring made with a lame that the loaf accepts. The Chicago Metal pans allowed for sufficient and equal heating/baking of the loaf. I can't recommend them enough. PS, in the bakery we used a lot of Chicago Metal baking pans!

Scritto da: Andy in Washington

Great Baguettes!

I have used this quite a few times now, and it works great. Baguettes turn out great-baked on both sides, nice texture and minimal fuss. The Good Points: * It really is non-stick. I usually spray a real light coating of olive oil, and then let the dough rise right in this pan. Never had anything stick, and clean-up is usually as simple as a quick wipe with a soapy sponge. * Bread bakes very well in the perforated pan. While (at least in my oven) the topside tends to brown a little quicker than the bottom, the bread is always baked though. I usually just flip the loaf over for the last few minutes to even up the color. The Not So Good Points: * Not sure why I think this, but it seems like it should be a little heavier. This hasn't been a problem, and it is certainly well made enough to stand up to my use, just feels a little light. * If you let the dough raise in this pan, and maybe even if you don't, the bottom side of the loaf will pick up the texture of the pan. You will have lots of little bumps where the dough works its way into the perforations. I personally don't care, but it might annoy some of the more "artistic" bakers. * Could have been more finished. Not really sharp edges, but not really smooth either. More of an aesthetic issue-pretty hard to cut yourself with it. * It would have really made my day if it was about 8" longer. Overall-I am very happy with it, and expect to get quite a few years of service from it. Does a great job on baguettes, which is all that really matters.

Scritto da: Maria

Makes crispy baguettes

I am pretty happy with this pan over all but next time I will be buying a bigger pan to make more at once

Scritto da: Kira Thomsen-Cheek

Perfect Baguette Pan

Full disclosure: I am not a Gadget Gal. Like Alton Brown, I demand that every tool in my kitchen do double or even triple duty. That said, I am thrilled that I broke down and bought this pan! I bake baguettes two or three times a week, to keep my husband and I in good sandwich bread, crostini, and croutons. I do that now using this AMAZING pan. The magic is the perforations. Hot air can circulate all around the dough, cooking the loaves fast and yielding light bread with crisp crust that is a joy to eat. They even make those little dots on the bottoms of each baguette that make them look super professional! (I never realized where those came from - d’oh!) There’s some sort of non-stick coating on this pan. It makes the bread release like magic. I am not sure how durable this will prove to be, but that said, this product well deserves five stars, and I hope it holds up for many happy baking years to come!