Patisse baguette baking mold 38 x 24 cm, stainless steel, silver

Patisse baguette baking mold 38 x 24 cm is a stainless steel pan designed for baking baguettes and other elongated breads. The silver-finished rigid steel construction provides even heat distribution and maintains loaf shape during baking. Its dimensions suit standard home ovens and smaller professional kitchens, and the smooth surface allows for straightforward cleaning and storage.

Advantages

The stainless steel construction offers durability and resistance to warping at typical baking temperatures. Even heat conduction across the base and sides helps produce consistent crust color and crumb structure. The rigid form keeps dough in place for uniform rise and length, while the smooth silver finish facilitates cleaning and reduces sticking when used with parchment or light greasing. The compact 38 x 24 cm footprint fits most ovens and can be stacked or stored vertically to save space.

Suitable for

• Baking baguettes and elongated artisan loaves
• Preparing multiple smaller loaves for home use
• Small bakery or café production with limited oven space
• Reheating crusty bread slices to preserve texture

Key specifications

• Material: Stainless steel
• Exterior finish: Silver
• Overall dimensions: 38 x 24 cm
• Intended use: Baguettes and elongated breads
• Compatibility: Standard home and small commercial ovens

How to use

Place the dough directly into the mold slots or use parchment strips or a light oiling to reduce sticking. Preheat the oven to the recipe-specified temperature before inserting the mold to ensure immediate and even heat exposure. Position the mold on the center rack for balanced airflow, and rotate if necessary for uniform browning. After baking, allow the mold to cool briefly before removing loaves to avoid deformation and to ensure safe handling.

Usage recommendations

For best results, score the baguettes before baking and use steam during the first 5–10 minutes of baking to promote oven spring and a crisp crust. Clean the mold with warm water and mild detergent; avoid abrasive tools that can scratch the surface. Store the mold dry and nested with other baking equipment to save space.