Silicone Perforated Baking Forms Sandwich Mold French Baguette Bread Pan Food Mat 5 Loaf Non-Stick Baking Liners

These silicone perforated baking forms work great for both proofing and baking bread. The perforations allow good airflow for even baking and a nice crust. The silicone is sturdy, flexible, and releases the bread easily without sticking. They’re also very easy to fold and collapse down to a small size for storage. Mine came with a snap band to keep it collapsed, which is convenient. Even better, it uncollapses easily and pops right back into shape without losing its form. Cleanup is quick and simple, and overall the quality is excellent. A great addition to any home bread or sourdough setup. Read more

I worked at a nationwide sub sandwich shop in high school & these are exactly what we would use. I knew the basis of the Italian herb bread recipe & was able to replicate that amazing tasting bread with these, it looked just like the sub rolls we served. Super easy to use, bread rolls came out easy no issue. They all had a uniform shape, baked to a nice size. I’m going to buy 2 more, it’s a great value. They work real well getting a nice bake all the way around. Read more

Little difficult to wash but works great. I made knockoff Italian herb and cheese bread from subway in it and it was amazing! Glad I bought and will use again. Rolls up nice for storage and had one of those snap bracelets to keep it together. Have to use on a cookie sheet to bake Read more

I have used this constantly. If you want to make subway or jersey mikes bread this is great for it. Put this on a sheet pan with a rim. I let the bread rise on them and stretch them out to fit the mold. We make a batch a week for quick sandwiches during the week. Read more

LOVE this baguette baking form! It was recommended by a person who posted a copycat Subway sandwich baguette recipe and it perfect. The form itself is a lightweight, perforated silicone. No need to spray with oil, flour them or line them with parchment or anything to make it non-stick. When making baguettes, I place the form on a cookie sheet. I shape the dough into long rolls and lay them in the forms, add any herb toppings then cover them with a towel and place in a warm place. After the dough has risen, I put the cookie sheet with the form holding bread dough in the oven. The loaves bake up perfectly browned on all sides and lift out of the forms easily. (check out the picture of my first batch I made with the form. Clean up is just a quick rinse with soapy water to wash off any flour or herbs -- no scrubbing needed. It rolls up into a 2-inch diameter tube about 14 inches long, taking minimal storage space. So much better than having a huge baguette pan to store. I absolutely recommend this for anyone making baguettes. Read more

This bread mold created the best sandwich loaves I've ever made. I WISH I could give it five stars. The primary reason I can't is because it is so flimsy, hard to use, and hard to clean. It BARELY holds its shape, and it's too large to go on a standard cookie sheet, but a hard surface beneath is needed to properly lift or move the loaf form as the slightest touch causes it to bend. I had to use an inverted cookie sheet beneath it and move it slowly and carefully to ensure it kept its shape while putting it in the oven. That being said, I'm glad I bought this. I wish it was easier to use, but I will certainly be using it again and again. Read more

Works perfectly for making sandwich rolls. Comes out perfect from the dishwasher. Read more

Although this pan is very flimsy, it is recommended to use it with a cookie or jelly roll pan. So for the reviews saying it’s flimsy, read all the details. I used this to bake my sourdough baguettes and it worked wonderfully. No stick and by putting another pan below it and misting the bread and putting ice for steam in the pan below my baguettes came out beautifully. This is a great value for the money and I did not smell anything chemical at all with it. Also, it says to wash with soap and water before use so there you go. I was able to make 5 baguettes with my doubled recipe and also used it to cold ferment in the refrigerator in a baking sheet. Read more