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AMAGABELI GARDEN & HOME Baguette Bread Pan 15" x 13" Nonstick Perforated Baguette Tray French Bread Baking 4 Wave Loaf Bake Mold Toast Cooking Baker Molding Gutter Oven Toaster Dishwasher Safe Silver

0885996168

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$24.16

Delivery time 15-20 day. View detail
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PRODUCT FEATURES
  • Non-stick & Perforated: Amagabeli Baguette Bread Pan is non-stick; baguette pan for baking is heat resistant. Perforations in the surface of this baguette baking pan let moisture escape, allowing loaves to crisp and brow evenly. Environmental friendly coating of this baguette baking tray is specially formulated for superior baking,dishwasher safe and easy release of baked goods.
  • Heavy Duty & Food Grade Material: French bread baking pan is made of food grade carbon steel that is eco-friendly for strength and durability; perforated baguette pan with anti-stick coating, which provides a clear, non-stick baking surface and dishwasher safe. French bread loaf pan is easy-to-clean and this Italian loaf pan is made of much thicker material than regular ones.
  • Long Size & 4-Well: French bread baking pan measures 15"X 13"X 0.98", each gutter width of this Italian bread pan is 2.75"; the weight of this bread making tool is 17.95 oz; this baguette bread mold is a 4-Well French baquette pan and this baguette tray can bake 4 loaves at a time.
  • Versatile & Delicate Baking Foods: This dishwasher safe baguette form provides home bakers with an easy way to bake warm, fresh French bread baguettes from the comforts of your kitchen. Baguettes are the foundation for nearly any crostini or bruschetta appetizer. Making a grilled cheese sandwich with a fresh baguette, you will fall in love with baking bread with Amagabeli bread baking pans!
  • Customer Care: Any concerns on this Amagabeli baguette loaf mold, baguette rack, bakers couche, bread pans for baking, French bread baguette pan, French bread pans for baking, hoagie roll pan, perforated french bread pan, please contact us immediately; Tips: a very slack dough, like a no-knead dough, may get stuck in the pan's perforations. We advise using a stiffer rather than softer dough in this pan.
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