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Baguette Bread Pan
What it is
A perforated four-loaf carbon-steel pan that shapes and bakes baguettes, sub rolls, and hoagies at once, with holes that let heat reach the dough directly for an airy crumb and crisp crust.
How to best use it
Lay proofed dough into the channels, slash the tops, and bake with steam for a shattering crust. Bake rolls slightly under for sandwiches that need to soak up jus or sauce without going soggy.
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