A baguette is defined by its soft, but sturdy exterior and moist interior and it is incredibly versatile bread. Tuck a half a sliced loaf into a basket and serve with herbs and oil for a tasty pre-dinner snack for your customers to eat while waiting for dinner. Serve a section of a baguette on the side of a bowl soup for dipping. Slice through the middle of the bread to make a delicious, fresh Italian sub. Baguette pans are designed to hold each individual loaf in a separate rounded section. These pans are to be used from proofing to baking. Begin by rolling out your dough and placing the finished portions in the individual divots. Allow the bread dough to proof (or rise) on its own or speed it up by using a proofing oven.
Once the dough has properly risen, simply slide the pan into the oven and allow it to bake. Another method for baking the baguette dough would be to slide them off the baguette pans after they have proofed and on to a baking stone. Both methods produce crisp, golden brown bread. If you decide to bake your bread in the pan, be certain to cook on a lower temperature than you would if you were using a hearth stone to prevent burning the bottom of the loaf.