This tray bakes four small baguettes or hot-dog buns at the same time. It is formed from carbon steel and coated in black non-stick finish. The tray measures 34.7 cm long, 21.5 cm wide, and 2.9 cm deep. It weighs about 433 g. Each of the four troughs is oblong, and the floor of each trough is punched with holes.
The holes let steam escape from the underside of the dough so the bottom can dry and colour. The shallow depth is for mini loaves, not for a full-size bakery baguette. The non-stick coating helps the bread release after a short rest. A light dusting of flour or a strip of parchment can still be used if the dough is very wet.
Set the pan on an oven rack with space around it so air can move through the perforations. Do not line the holes with foil, or the perforations stop working. If you use parchment, cut narrow strips that follow the troughs. Cool the pan before turning the bread out.
Hand-wash the tray. Dough in the holes can be lifted out with a soft brush once dry. Avoid soaking for a long time, as water sitting in the perforations can mark exposed steel. Dry the tray over a rack so air passes through the holes. Do not cut bread on the pan.
Confirm that 34.7 × 21.5 cm fits your oven before ordering. This listing is for one four-slot pan.
