Baguette baking and pans.

[SandwichShortOfAPicnic]

Reposted from another area hopefully before it all goes awry

I was asking about lining the baguette pan with parchment because I’ve been thinking about making baguettes for a sometime.
I miss big cheese coated croutons and there’s no GF (gluten free) baguette alternative that’s worth a fig.
For soup I slice GF croissants and that’s not bad but I’d love a baguette so have been eyeballing pans for quite a while.

GF dough is very wet, it’s actually thick batter so I while I think I’d prefer the perforated pan I know it wouldn’t go well without parchment.
Any thoughts on the pans and parchment?

 

[Morning Glory]

I never use baking parchment. I've one of those perforated baguette shaped baking tins. It has two baguette shaped troughs and is non stick.

 

[Barriehie]

Reposted from another area hopefully before it all goes awry

I was asking about lining the baguette pan with parchment because I’ve been thinking about making baguettes for a sometime.
I miss big cheese coated croutons and there’s no GF (gluten free) baguette alternative that’s worth a fig.
For soup I slice GF croissants and that’s not bad but I’d love a baguette so have been eyeballing pans for quite a while.

GF dough is very wet, it’s actually thick batter so I while I think I’d prefer the perforated pan I know it wouldn’t go well without parchment.
Any thoughts on the pans and parchment?

JAS_OH1 Might have some input on that. There's another thread with all this just discussed.

 

[SandwichShortOfAPicnic]

JAS_OH1 Might have some input on that. There's another thread with all this just discussed.

Correct there is but I can’t really discuss it further in threads that aren’t to do with baguettes so I’m asking here on a dedicated thread.

 

[Barriehie]

Correct there is but I can’t really discuss it further threads that aren’t to do with baguettes so I’m asking here on a dedicated thread.

Gotcha, later saw where you were posting here.

 

[JAS_OH1]

Reposted from another area hopefully before it all goes awry

I was asking about lining the baguette pan with parchment because I’ve been thinking about making baguettes for a sometime.
I miss big cheese coated croutons and there’s no GF (gluten free) baguette alternative that’s worth a fig.
For soup I slice GF croissants and that’s not bad but I’d love a baguette so have been eyeballing pans for quite a while.

GF dough is very wet, it’s actually thick batter so I while I think I’d prefer the perforated pan I know it wouldn’t go well without parchment.
Any thoughts on the pans and parchment?

The parchment paper worked. I haven't tried it without. The booklet from the pan manufacturer suggested flouring the pan. Parchment paper seems less messy

 

[JAS_OH1]

I never use baking parchment. I've one of those perforated baguette shaped baking tins. It has two baguette shaped troughs and is non stick.

Mine is a perforated pan and is non-stick also. It has 3 troughs. I used parchment paper because others had trouble with high hydration dough seeping into the holes and causing the bread to stick. My dough was wet so I didn't want to risk it.

 

[SandwichShortOfAPicnic]

Mine is a perforated pan and is non-stick also. It has 3 troughs. I used parchment paper because others had trouble with high hydration dough seeping into the holes and causing the bread to stick. My dough was wet so I didn't want to risk it.

That will be the same with the GF bread batter so parchments the way to go.
When I get round to it