Nonstick baguette baking pan with multiple loaf grooves for homemade French bread

5 Compartment Sandwich Silicone Bread Mold - 17" x 3.1" x 1.4" Cavities

$15.99 USD

5 Compartment Sandwich Silicone Bread Mold - 17" x 3.1" x 1.4" Cavities

Name: 5 Compartment Sandwich Silicone Bread Mold - 17" x 3.1" x 1.4" Cavities
Brand: RüK
Price: 15.99 USD
Availability: InStock

No Sticking At All Bread Bakes Evenly Easy to Clean Great for Baguettes

$15.99 USD

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Perforated Silicone Baguette Bread Pan, 5 Loaf Non-Stick Baking Mold for Even Baking

Elevate your home baking with the RüK 5-Compartment Silicone Bread Mold, the ultimate tool for crafting professional-grade sub rolls and sandwich bread. Engineered with a premium fiberglass-reinforced silicone core, this multi-cavity mold ensures exceptional heat conduction and uniform baking, helping you achieve the perfect 'oven spring' and a flawlessly golden, crispy crust every time.

Designed for modern kitchen convenience, our non-stick silicone sandwich mold releases dough effortlessly without messy greasing. Whether you are meal-prepping artisan sub rolls for the week or baking fresh loaves for a family gathering, this durable baking liner delivers consistent, bakery-quality results. Best of all, it is 100% dishwasher safe, making cleanup just as satisfying as your first bite.

Product Overview

• Perforated design improves airflow for evenly baked bread
• Non-stick silicone allows easy release without tearing
• Creates uniform loaf shape for consistent baking results
• Flexible yet stable structure for easy handling
• Dishwasher safe and easy to clean after use

Specifications

Brand

RüK

Length

13"(39.5 cm)

Width

17.7"(28 cm)

Compartment Height

1.4"(2 cm)

Compartment Diameter

3.1"(11 cm)

Number of Compartments

5

Compartment Shape

Rectangle

Material

Silicone, Fiberglass

Color

Black

Product Type

Bread Molds

Temperature Range

-40 - 464 Degrees F

• 1 × Sandwich Silicone Bread Mold (5 cavities)

• Designed for oven baking; do not use under direct flame or broiler
• Place on a baking tray for better stability during use
• Slight greasing is recommended for best results on first use
• Allow to cool before removing buns to keep their shape intact
• Size may vary slightly due to flexible silicone material

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Frequently asked questions

The bottom of homemade bread usually turns soggy when steam gets trapped under the dough during baking or cooling. This often happens with solid pans, overcrowded trays, or when bread is left inside the pan too long after baking.

A perforated silicone bread mold helps improve airflow around the dough, allowing heat and moisture to escape more evenly. For better results, remove the bread from the mold shortly after baking and cool it on a wire rack.

Silicone can be good for baking bread, but the mold design matters. Thick, solid silicone pans may bake more slowly because silicone does not conduct heat like metal. This can sometimes make bread look done on the outside while staying underbaked inside.

A fiberglass-reinforced or perforated silicone bread mold is better for bread because it provides structure while allowing better heat circulation. For best results, use the oven temperature recommended in your recipe and check doneness by internal temperature, not just surface color.

Bread usually sticks when the pan surface is dry, scratched, poorly greased, or when the bread is removed too late. High-hydration doughs and enriched doughs can also stick more easily.

A nonstick silicone bread mold can make release easier, especially for soft buns, sandwich rolls, and mini loaves. For very sticky dough, lightly brush the mold with oil or dust it with flour before adding the dough.

You can shape hamburger buns by hand, but a hamburger bun pan helps when you want consistent size, round shape, and cleaner results. This is especially useful for family meals, meal prep, parties, or baking several buns at once.

If your buns often spread too much or come out uneven, a silicone hamburger bun mold can help guide the dough during proofing and baking. It is not required for every baker, but it is practical when appearance and portion control matter.

Homemade burger buns usually flatten out because the dough is overproofed, too wet, or not shaped tightly enough before the final rise. If the dough spreads sideways instead of rising upward, the buns can look flat after baking.

To keep burger buns round, shape each dough ball with surface tension, avoid overproofing, and use a bun mold or bun pan to support the shape. A silicone hamburger bun pan can help the dough rise more evenly and keep each bun closer in size.