Bake Affair Loaf Pan, Large (36 x 11 x 8 cm)

For toast that is just like the one from the bakery: juicy, fluffy, angular, with the typical grooves. The hinged lid can be locked during the baking process so that the steam is kept inside the pan and the bread does not dry out.

Tip: Also suitable for terrines and polenta.

Before using for the first time: The loaf pan must be seasoned before the first use to prevent your bread from sticking. To do this, proceed as follows:

1. Rinse the loaf pan well and dry it with a soft cloth.
2. Place in the oven at 200°C for 1 hour.
3. Then lightly grease the mould and the lid inside and out (e.g. with a baking spray or unhardened vegetable fat) and place back in the oven for a further 30 minutes at 200°C. Place it upside down in the oven to allow excess fat to drain.

Every time you use your loaf pan: For the 1st and 2nd use, make sure that the pan (including the lid!) is completely coated with a thin layer of oil. A smaller amount of fat will do later. Place your batter in the pan for the final resting period. Before placing your dough in the oven, make sure the lid is securely closed and locked. Immediately remove the toast from the pan when it's done. Do not let it cool in the pan to prevent moisture from building up between the bread and the pan (this can lead to rust).

Cleaning after baking: The pan is not suitable for the dishwasher! Please clean it by hand and note that it must be kept dry to prevent rust from forming.