Translated, the word baguette means “sticks” because it is a long stretched white bread. The recipe, which comes from France, works with just a few ingredients; the desired shape just takes a little practice – unless you use a special baking tray designed for making baguettes. It contains semicircular depressions into which the coarse-pored baguette dough is inserted. And that’s not all the special features.

In contrast to an ordinary baking tray, the baguette baking pan does not have a straight level, but rather contains individual troughs that – depending on the manufacturer – are of different widths and lengths. And the number of wells can vary, but most models have two, three or four wells. So that the dough gets its typical crust, there are small holes all around in every baguette baking tray: This means that the hot air in the oven reaches the bread from all sides and can bake it evenly until golden brown. In addition, the moisture contained in the dough can escape more easily, so that your baguette remains nice and soft on the inside and nice and crispy on the outside.

Another important note: When purchasing, make sure that a baguette baking tray is non-stick. Otherwise the bread dough would stick to the wells.

If you want to bake a classic baguette, you only need a few ingredients – such as 500 grams of wheat flour (type 550), a teaspoon of salt, 30 grams of yeast (fresh) and 250 milliliters of water. Alternatively, you can also use lukewarm milk.

Before the dough ends up in the baguette baking pan, the ingredients must be mixed together. Proceed as follows:

In the last step, place the two pieces of dough in the hollows of a baguette baking tray that you have greased in advance and dust the surface thinly with a little flour. Place the pan in a 200 degree oven and bake the bread sticks for 20 to 25 minutes until they have a golden brown crust. Bon appetit!


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