Nice pan well built with precision perforation. Bread does stick. Pan is moderately easy to handle and cools quickly.

I bought this to make elongated loaves of bread. We needed a change from the boxy shaped loaves of our bread machine, and this pan was the ticket. Also, I wanted just 2 loaves, no more, and I wanted a divider to make sure the 2 loaves did not rise into each other. This pan is easy to use, easy to clean, and most important, can help you bake great bread with a delicate crispy crust and fluffy interior with minimal effort.I let my bread machine make the dough, then I divide/shape the dough, and proof/bake in this pan. Its so nice to have bread that fits the toaster, and has a light delicate crispy crust all around top/bottom/sides, with soft fluffy interior.The non-stick coating allows bread to release from the pan effortlessly (after proper cooling, of course). Should also say, I have never been a believer in non-stick coatings on bakeware bcuz they need to be seasoned, and they typically always peel from the extreme temp cycles of oven baking...well, until now. I am somewhat careful with any non-stick cook/bake ware. After hand washing with soap/air dry, I always use soft brush to apply a super light layer of coconut oil, then remove any excess using a paper towel (and a light touch for this pan, to prevent paper from getting into perforations).As others have noted, bread seems to bake fast in this pan. e.g., for a basic bread dough, I find that 2 loaves bake in about 10 minutes at 400F.Bottom line: This pan is a game-changer. You can proof and bake in the same pan, and bread will have a crispy crust, top and bottom. It also seems to bake faster than baking on a cookie sheet.

This is an amazing bread load pan! Does great for our homemade bread ! Not tiny like Eben else ! You can make more than tiny baguettes with this pan ! Love it and it's versatility due to the size of the wells !!!

Nice size, works well for making baguettes

A friend of ours gave my spouse a starter. In case you are unaware, starter is also called "sponge", or "mother dough". Starters are flour, water, and yeast. You are then able to make bread, pancakes, waffles, or any other dough from the starter. You keep some back, so you always have a starting place to continue the cycle. Starters were very common in pioneer days.The main problem with having a starter is that you have to use it, or you find yourself with a bunch of dough. My spouse decided to turn a hand to bread making. In order to get lovely loaves of fresh bread, you need a bread pan. My father has a similar pan to this, only his is a baguette pan, so it has three channels rather than two. The bread bakes well, with browning on all sides. The bread does stick a little in the holes after baking, but still remove quite easily. The only issue is the lack of handle. We have been able to handle the pan by grasping the high point in the middle to move it from counter to oven and back, but it is awkward until you get the hang of it. One way around this may be to place it on a sheet pan, but we have not done that to know how it may affect the baking time or crust.Pros:- gives a nice crust- holes allow for air flow- easy to clean- non-stick surface- dishwasher safe > hand washing is recommendedCons:- a little hard to handle- the sides are not incredibly deepThe loaves we have baked in this pan come out golden brown, with a great crust. I cannot wait to enjoy many more loaves of bread!

Over the past year I have really gotten into making bread. Any kind I can think of and find a recipe for gets tried out at least once. I have a good Italian bread recipe but they never come out like the store bought kind that are all nice and round on the bottoms. It still tastes amazing but presentation is 90% right? One day I decided I would search for an Italian loaf pan. Not really knowing what, if anything, I would find. I have bunt pans, and regular loaf pans, and cake pans, seemed logical that there would be such a thing as an Italian Loaf Pan too.Right away I found this pan and started reading the reviews and decided to put it on my wish list. I am not normally one to buy myself things for no reason so I had to justify this when I was buying a few "add on" items and knowing that really the ones who will get the most use out of this would be my husband and children as they inhale the bread directly from the pan.I got it in the mail quickly and had planned to use it that same week but life happened so it got pushed off for another week. Finally, I found some time to make up a nice batch of bread dough and pulled this pan out still in it's wrapping. I took the wrapping off and did a quick wash of the item as I tried to decide if I should coat it with some oil before forming my dough into loaves and baking. The pan says it is nonstick but that doesn't always mean too much but I quickly decided that no oil would be necessary as this pan is very slick and smooth feeling.When it was time I formed my loaves and let them rest while I preheated the oven. One of the loaves I made a little too long so the very tips hung over the edge. I ended up putting a small piece of foil on my oven rack just so the dough wouldn't drip through the bars and make a mess of my oven floor.I baked my bread as usually and then pulled it out of the oven to examine. My loaves both split on the insides where the peak of the pan is but I am sure that has to do with my dough and not the pan itself. I was happy I didn't add oil to the pan because the bread just slips right off without any parts being stuck or baked on. I added a couple pictures below just you can see the before and after with raw dough and cooked bread on the pan.I am very happy with this pan and know that in time, when I get some more experience in, I will be able to perfect this bread so that it looks like beautiful store bought loaves but have the wonderful homemade taste. The pan is not at all bulky so it is easy to store in the cabinet and really allows a lot more room in my oven while baking. I always used stone cookie sheets before but I have to use one sheet per loaf so most of my oven space was taken up with just the bread before.The only thing I might change is the length of the pan. I would prefer for it to be about 3 or 4 inches longer since I normally make my loaves as long as my sheets will allow me by putting them diagonally on the sheets. Otherwise, I am very satisfied with my purchase.

Used it for baking homemade French bread baguettes. Cooked evenly as advertised. Recommend product.

Works great, the photo is fresh out of the oven view. Non-stick seems to work well. I would recommend. I also put the bread dough in this pan and then proof the dough in my Wolf oven for 1 hour, then bake the bread. Fantastic bread.