Barlket Baguette Bread Pan, Perforated French Bread Pan, Nonstick Bread Pans for Baking, with Baguette Kit, Includes Proofing Cloth and Dough Cutter, 15x11 Inch Gold, 3 Loaf Review (2026)

What this pan is built for

The Barlket Baguette Bread Pan is a 15x11 inch perforated carbon steel tray with three wave-shaped wells, designed to hold and shape three baguettes or torpedo loaves at once during proofing and baking. The perforated surface is meant to let air circulate around the base and sides of the dough as it bakes, which speeds heat transfer and helps form the crisp, golden crust associated with French bread. This shape suits sourdough bakers who shape long batards or baguette-style loaves rather than round boules, since the wells hold the dough's shape through the final proof and into the oven.

Construction and heat resistance

The pan is made of carbon steel, chosen for baking pans because it heats quickly and spreads heat evenly along the length of each well, helping avoid pale patches on the crust. According to the listing, the pan withstands oven heat up to 446 degrees Fahrenheit, which is 230 degrees Celsius, without warping, covering the high heat many baguette and sourdough recipes call for. The pan also has wide-edge handles for lifting it in and out of the oven, and the perforated holes and edges are finished smooth so there is no risk of cuts while handling the pan or cleaning it.

Included accessories

The kit comes with a proofing cloth, also called a couche, and a dough cutter alongside the pan itself. The proofing cloth is sized at 29x17 inches, described as larger than standard sizes and enough to hold 3 to 4 dough pieces during their final proof, made from a food-grade, washable material meant to be reused. The dough cutter helps portion dough into even pieces before shaping, which is useful for getting three similarly sized baguettes out of one batch of dough. Together these extras give a new baguette baker the basic tools needed beyond the pan itself, so a first attempt at shaping and proofing baguettes does not require sourcing a separate cloth and cutter before getting started.

How the included cloth compares to a dedicated couche

A traditional linen couche used by professional and serious home bakers is typically heavier, more tightly woven linen that holds its pleats well and wicks moisture from the dough surface over repeated uses. The proofing cloth included here is a general food-grade washable cloth rather than a dedicated heavy linen couche, so it functions as a usable starting accessory but may not hold pleats or manage moisture quite as well as a dedicated linen couche bought separately. For occasional baguette baking this is a reasonable inclusion, but frequent bakers may eventually want to upgrade the cloth on its own.

Who should buy this pan

This pan suits sourdough bakers who want to start baking baguettes or long batards and prefer a kit that includes basic accessories rather than sourcing a pan, couche and dough cutter separately. The perforated carbon steel construction and stated heat resistance to 446 degrees Fahrenheit make it workable for typical home oven temperatures used in baguette baking. Bakers who already own a dedicated linen couche, or who want the most durable proofing cloth available, may want to use this pan with their existing gear rather than relying on the included cloth long term, saving the bundled cloth as a backup or for shaping practice instead.

Frequently asked questions