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Baparoma ... where have you been all my life??

ipsedixit Aug 20, 2011 02:11 PM

I've always heard about the Baparoma, sort of like how one hears about Big Foot or the Loch Ness Monster. Whispered, never seen.

Well, I finally scored me a Baparoma on eBay recently and baked my first baguette with it.

The emperor certainly is wearing clothes in this instance. Designer duds, no less.

The bread was perfectly crusty on the outside, and sinfully velvety and chewy on the inside.

It's baguette perfection.

And it's mine ... all mine!

  1. mariacarmen Aug 20, 2011 10:48 PM

    i googled it. what does it look like, can't find a pic....

    6 Replies
    1. re: mariacarmen
      b
      becks1 Aug 21, 2011 05:58 AM

      Maybe you should try BINGING it
      http://www.flickr.com/photos/48446568...

      1. re: becks1
        mariacarmen Aug 21, 2011 11:46 AM

        ooh yeah, nice! thanks.
        (and i refuse to bing!)

        1. re: mariacarmen
          ipsedixit Aug 21, 2011 12:28 PM

          Yup, the picture by becks1 is exactly it, except mine is a bit more, ahem, tarnished.

          1. re: mariacarmen
            s
            skyline Aug 22, 2011 09:16 AM

            LOL, I refuse to Bing OR google (don't like the idea of IP address tracking, sorry) and so for me it's Ixquick

            Good comment on how to achieve the same effect without the pan though:
            http://www.thefreshloaf.com/node/2087...

            I see another poster on that thread mentions the interior coating flaking off "easily". Will be interesting to see if the OP experiences that issue over time. The manual (also posted on that thread in its entirety) describes the interior as "double layered nonstick silicone coating" which you would think would not flake off (a la Teflon-esque) but maybe some were not coated properly during the manufacturing process?

            1. re: skyline
              rmarisco Jan 17, 2014 02:24 PM

              don't like the sound of that. plus, OP says later in the thread they've been out of production for years?? even more suspect of the coating now..

        2. re: mariacarmen
          JayL Jan 17, 2014 05:46 AM

          Direct from GOOGLE

          Not sure why you wouldn't be able to find it...type in the word and there it is.

           
        3. j
          jvanderh Aug 21, 2011 09:31 AM

          very cool :-)

          1. roxlet Aug 21, 2011 11:51 AM

            Where are these pans from? Not a single one currently for sale on ebay...

            1 Reply
            1. re: roxlet
              ipsedixit Aug 21, 2011 12:26 PM

              From what I understand, the original manufacturer went out of business about 10 years ago, or so.

            2. JEN10 Aug 21, 2011 12:12 PM

              Well deserved, and you sound wickedly gleeful. Hehehehhe

              1. j
                jonf35 Jan 16, 2014 08:46 PM

                Can anyone post any recipes for the Baparoma? I have one as well and am not sure how to use it. Thanks.

                1 Reply
                1. re: jonf35
                  c
                  CookingForReal Jan 17, 2014 08:02 PM

                  Jon, any lean bread dough will do. Look for a french baguette recipe, or any type of bread that would normally be baked in a boule (round) or torpedo shape. They can be tricky to shape - but delicious when you are successful.

                  I've been toying with getting a Steam Bread Maker

                  http://www.steambreadmaker.com/

                  All it is is a steamer thingy to inject steam into the baking cavity. The baking cavity is formed from a good quality baking stone with a stainless steel lid from a buffet table setup, which has a hole drilled in the side where you can inject steam. It's the injecting steam part that makes the difference - its as close as you can get to a steam oven without actually having a steam oven. If you're handy you could duplicate the entire setup for about half to 2/3rds the price (depending on how lucky you are sourcing the parts for it).

                  Given I can't even seem to hold on to a knife properly these days, I'm not about to try to drill a hole through a stainless steel surface. The savings on medical bills alone make it more cost effective for me to buy one already made, LOL!

                2. j
                  jonf35 Jan 18, 2014 11:11 PM

                  Thanks to all for the helpful replies and recipe references for using the Baparoma.
                  Does anyone know the link/how to access any available file for the out-of-print larger BPA's-46 page cookbook w/contributions by pastry chef Bo Friburg? I have seen it on eBay, but thought it may be out there free. Any suggestions/resources would be appreciated. (BTW, to avoid confusion, I have the 16-page book). Again, thanks for the generous and quick feedback. -Jon

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