$10 · Bread Baking Pan for French or Italian Loaf or Baguette 2 loaf size

MEET UP MORNINGS NEAR FORT AND COOK NEW. It is approx 15” long 8” wide. Aluminum. Never used. “A non-perforated French bread pan should be used when you want a soft, even crust on your bread, or when baking breads that don't need a crispy crust, like sandwich loaves or brioche. Perforated pans are better for achieving a crisp crust by allowing for better air circulation during baking. When to use a non-perforated French bread pan: * Soft crust desired: If you prefer a soft, tender crust on your French bread, a non-perforated pan will help retain more moisture during baking, resulting in a softer crust. * Breads that don't need crisp crust: For sandwich loaves, brioche, or other breads where a crisp crust isn't desired, a non-perforated pan is suitable. * Easier cleanup: Non-perforated pans are generally easier to clean as there are no holes for dough to get stuck in. Selling lots of good items some free with purchase, click on my photo for more listings.