I've looked at a lot baguette shapes, read through a lot of reviews and then decided on this baguette baking tray. I am very satisfied so far. However, I have baking paper cut into narrow strips (about 3 cm) and put this always under the dough. Thus, the baguettes can bring class of the form, even if you are grated cheese into the dough. A non-stick coating that keeps really what its name implies, to me is in fact so far not encountered. There still remain enough holes to let the hot air from all sides comes to the dough. In addition, I present still an ovenproof dish with water in the oven, they are still crunchy (I think anyway).
The baguettes are not very wide, so they are more suitable for "This food" as the great documents with meats or or. But there are also plates, where the baguette become wider, but we like the narrow prefer. From me there is a strong buy recommendation!
