Okay, so I’ve been on this bread-making kick lately, and baguettes were next on my list. I mean, who doesn’t love a good, crusty baguette? But, I ran into a little snag – my baguettes kept coming out… well, not quite right. They were spreading out too much, losing that classic long, thin shape. So, I figured I needed a baguette mold, and being the DIY enthusiast I am, I decided to try making one myself.
The First Attempt (Cardboard Catastrophe)
My first thought? Cardboard! I had plenty of boxes lying around. I cut and shaped a long, trough-like form, thinking it would cradle the dough nicely. I even lined it with parchment paper to prevent sticking. Let me tell you, it was a disaster. The cardboard got soggy, the dough stuck anyway, and the whole thing basically collapsed in the oven. Total fail.
The Second Attempt (Aluminum Foil Adventure)
Next up: aluminum foil. I figured it would be more heat-resistant and easier to shape. I took a large sheet and folded it multiple times to create a sturdy, long mold. I pinched the sides to make it more defined. It looked promising! But… it still wasn’t quite right. The foil conducted heat too quickly, making the bottom of the baguettes a bit too crispy, and the shape was still a little wonky.
The Third Attempt (A Makeshift Solution)
I was getting a little frustrated, but I wasn’t about to give up.I looked the kitchen and find a long and narrow roasting pan. It wasn’t ideal, but it was better than nothing.
I prepare the dough to rest, generously floured a clean kitchen towel, and placed it inside the pan, using the sides to support the dough’s shape during the final proofing.
The Results
- Shape: Much better! The roasting pan helped maintain the baguette’s elongated form, though it wasn’t as perfectly cylindrical as a professional mold would produce.
- Crust: The crust was good, evenly browned, and nicely crispy.
- Crumb: The inside was soft and airy, with that classic baguette texture.
So, while my DIY baguette mold journey wasn’t perfect, I learned a lot! Cardboard is a definite no-go. Aluminum foil is better, but still not ideal. Using a long, narrow baking sheet. It works in a pinch, but I think I’ll eventually invest in a real baguette pan for the best results. Still, it was a fun experiment, and I got to enjoy some pretty tasty (if slightly misshapen) bread along the way!
