I have this pan, and I really wish I had another. I've baked bread many times, using all the "tricks" to get the crust nice and crisp while keeping the inside soft, and nothing else has worked right. The first time I used this pan, I got the perfect baguette, and my son agrees that it's just like the bread we had in France. I know I'll be on the lookout for a second one, hope I can find one at a good price.
I use a piece of velcro wrapped around the middle to keep all the pieces together when I'm storing them.
Last edited by Sleepy Hollow; 04-15-2017 at 02:04 PM.