I'm using the form for baking rye sourdough breads at 250-180 ° C. It works perfectly! Previously a bread has never been stuck, I always grease the shape only slightly. In my oven (Electrolux perfectly ordinary) I have hardly any time extension during baking by the shape, compared to free pushed breads. Flushed it is, if so, only by hand, because it is not dishwasher safe !! I usually brush it but only if and hangs some fat in the edge makes it also nothing, on the contrary. One can loose fill 1500g bread that goes well in and not overflowing while walking into the mold. I can only recommend the bread form so !!!
