I did mine on a regular old baking sheet and it turned out just fine! The way they have you fold the dough under the loaf so it kind of springs up in the oven really helps give it the right shape, as does slashing the top right before baking.
You can make baguettes on a sheet pan, they will spread out more. When you shape them, make sure they have a nice surface tension. You don't want the dough to be ripping, but it should have a good tightness to it. It gives the yeast something to push against and stretch the gluten so it forms better bonds, and holds it's shape.
as others have said, you can make baguettes without a pan. But they will grow, I usually aim at like, less than 2 inch width before putting into the oven.
I'll have to try making it. Will be fine if I don't have baguette loaf pan?
I did mine on a regular old baking sheet and it turned out just fine! The way they have you fold the dough under the loaf so it kind of springs up in the oven really helps give it the right shape, as does slashing the top right before baking.
You can make baguettes on a sheet pan, they will spread out more. When you shape them, make sure they have a nice surface tension. You don't want the dough to be ripping, but it should have a good tightness to it. It gives the yeast something to push against and stretch the gluten so it forms better bonds, and holds it's shape.
as others have said, you can make baguettes without a pan. But they will grow, I usually aim at like, less than 2 inch width before putting into the oven.