Bandeja para hornear baguettes perforada antiadherente de 4 ranuras, de acero al carbono, para pan francés.

This perforated baguette baking pan allows you to easily bake up to four baguettes at once, resulting in fluffy interiors and a crisp, golden-brown crust. The pan's shape ensures even baking, making it ideal for those wanting to bake professional-quality bread at home. It easily handles various flavors, from classic baguettes to sourdough and dinner rolls. Always maintain a crisp, golden-brown baguette. The pan design allows for baking up to four baguettes simultaneously. The fixed shape helps the dough maintain its shape, ensuring even heating, resulting in baguettes with a soft interior and a crisp crust in every batch. Food-grade non-stick coating. The BPA-free non-stick coating makes bread easy to unmold and clean. Hand washing is recommended for best results. Before first use, apply a thin layer of butter and wipe dry. (Do not dishwasher safe.) Even heating is achieved thanks to the perforated bottom design. The professional perforations promote airflow and heat distribution, ensuring even baking: a soft, fluffy interior and a crisp exterior. Also suitable for making sourdough. Durable and heat-resistant. Made of high-carbon steel, this baguette boasts excellent thermal conductivity, durability, and high stability. It withstands temperatures up to 230°C (446°F). The rounded corners make it easier to use and reduce the risk of injury. Suitable for home and semi-professional use. Versatile and suitable for various breads. Not only classic baguettes, but also sourdough bread, submarine sandwiches, Vietnamese baguettes, hot dog buns, and gluten-free breads. Ideal for everyday baking, family gatherings, and holiday celebrations. Product Specifications and Usage Tips: Dimensions: Approx. 38 × 33 cm (15 inches × 13 inches) Capacity: 4 baguettes Material: Carbon steel with non-stick coating Maximum Temperature: 230°C (446°F) Oven Compatibility: Suitable for ovens with a capacity of ≥35 liters Cleaning: Hand washing recommended Tip: When removing the baguette, use both hands to remove it when all 4 grooves are full. Tip: Line the baguette with parchment paper when the dough is soft.