Perforated Baguette Tray

Bake baguettes that hold their shape. The curved channels cradle each loaf as it proves and bakes, so the dough rises up instead of spreading flat across a tray.

Hundreds of small perforations let hot air reach the underside, giving the crisp, evenly browned crust a flat baking sheet can't.

Why you'll love it

• Shaped channels — long, round loaves that keep their form.
• Perforated base — air circulates underneath for an all-round crust.
• Non-stick surface — loaves lift straight out once baked.
• Batch baking — three or four loaves in a single bake.

Details

• Material: carbon steel with non-stick coating
• Options: silver or black, for 3 or 4 loaves
• Ideal for: baguettes, ciabatta sticks, sub rolls, breadsticks

Check the tray against your oven width before choosing the four-loaf size, and wash by hand to protect the coating.