Anaeat Nonstick French Baguette Bread Pan for Professional & Home Baker

CRISP GOLDEN BROWN BREAD: The Anaeat Perforated Baguette Pan bakes 4 loaves at a time, ensuring superior heat conduction and even baking time and time again. The air circulates freely around the dough, creating a crisp, golden-brown crust.

NONSTICK COATING & FOOD GRADE MATERIAL: The Anaeat Professional French Baguette Pan is made of food-grade, heavy-duty aluminized steel with a food-safe nonstick coating, providing ease in baking and cleaning, and is dishwasher safe. The premium design allows for easy release of the baked goods. Before the first use, it is recommended to brush a thin layer of butter on the pan for better use effect, and then wipe it dry with a cloth or kitchen paper.

HIGH TEMPERATURE & SMOOTH: The Anaeat Baguette Pan is designed to withstand a maximum baking temperature of 446°F, making it safe to use for baking baguettes in the oven. The pan has rounded, non-sharp corners for ease of use and to protect your hands from injury. It is important to avoid contact with sharp objects, including the lame, to preserve the nonstick coating and maintain optimal functionality.

PREMIUM COTTON & VERSATILE USE: The Anaeat Professional Couche is made of natural, untreated, and unbleached cotton, which is safe to touch food directly. The coarse baking proofing cloth helps you create flawless baguette loaves and a wide variety of breads, such as baguettes, French loaves, boules, pastries, and more free-form loaves. It can also be used for covering French bread, toast, and other items.

EASY TO USE: To begin, evenly flour the baking proofing cloth to ensure the dough won't stick to the surface. Then, place the shaped baguette dough between the folds of the cloth, cover, and let it rise. When it's ready to bake, move the dough into the baguette pan or baking tray and place it in the oven. This versatile tool is perfect for both artisan bakers and novices, making it a must-have in the kitchen.

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