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Tiny baguette pan (as seen in Spanish tapas)?

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I'm hoping to make some super-tiny baguettes like ones that we've seen at tapas places in Spain and at Jose Andres's Jaleo restaurant. The problem is, I don't know what these are called (if anything other than tiny-ass baguettes). Nor do I know if any type of pan for making these exist. After many fruitless Google and Chowhound searches and pouring over Spanish cooking supply websites, I can't find anything.

Has anyone seen these super tiny baguettes (if you haven't seen them, they're about the length of a finger)? If so, do you know if and where I might be able to buy a pan or piece of cookware that can help me make perfect little baguettes? Thanks.

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  1. I hope you get some responses. I just recently had a tiny "loaf" of french bread about the length of my little finger, and I would love to be able to find a pan for making them. The restaurant wouldn't even give a hint, except to say they were imported.

    1. If you are a DIY-er, you might consider adapting these directions for homemade baguette pans that I found on The Fresh Loaf site:

      http://www.thefreshloaf.com/node/2115...

      The author uses aluminum stove pipe to create baguette pans to his precise specifications.

      Actually, you could easily make pretty decent mini pans using heavy duty aluminum foil, doubled over perhaps, and whatever round implement you can find that has the same diameter as the loaves you wish to make. Keeping a uniform curve is the most important part, so using the right round item to form the curve seems to be the key. Since the quantity of bread dough is so small, a foil pan should work out just fine - it won't collapse under the weight of such a small amount of bread dough.

      1. I make breadstick sized baguettes this way

        No pan needed.

        Take a basic bread dough (I have never used sugar in a baguette if you do in a normal dough), roll out a square to about 2/3rds of the length you are looking for and fairly thin.

        fold the two sides of the square sticking them together, place your finger in the dough and stick it in pulling the dough up at the same time with your other hand. Do this twice then roll them onto the seam and let them rise. Do not make too thick a baguette because they will fluff out in rising, not sure what width you are looking for.

        oven, put them on a double pan and spritz the oven with water after putting them in and once again during the cooking process. Shouldn't take long

        Disclaimer: I have cooked both sourdough and plain white baguettes professionally, and at home. Never small ones professionally though. I did not use a special pan in either context, just rolled them out very straight. Takes practice.

        1. Hi, dinersaurus:

          Great handle.

          Is something like this what you're looking for? http://www.ebay.com/itm/Bread-stick-p...

          They're pretty common on eBay.

          Aloha,
          Kaleo

          1 Reply
          1. re: kaleokahu

            That might just work Kaleo! It seems so obvious now.

            Appreciate the other suggestions too. I'll follow up when we get around to trying some of these ideas.

          2. It's not a pan, but you can use the same technique for the final rise that many use for regular baguettes. You shape the loaves (however small) about 2/3 the size of the final product, and lay them out in a line about 3" from the edge of a well floured cloth, parallel to the edge. (The cloth can be muslin, but stiffer linen is the classic. Don't use a terry cloth kitchen towel, it will stick to the dough.) Sprinkle the top of the loaves with flour. Flip that 3" edge over the top of the loaves. Then, on the other side of the line of loaves, pull up a fold in the cloth (parallel to the loaves) about 3" to 4" high. Put the next line of little loaves along the unused side of the fold. Continue doing that until you're near the other edge of the cloth, and flip the last few inches over the top of the last line of loaves. Cover the whole thing with another well floured cloth. Let it rise until ready for baking (typically about 50% bigger). Then gently transfer the loaves to a peel or piece of parchment paper (you can roll them off the cloth if necessary) and they're ready to slice the tops and go in the oven.