pckouris
Senior Cook
- Joined
- Mar 26, 2005
- Messages
- 169
I am in need of information before purchasing baggette pans for baking French and Italian breads.
I am just wondering what kind of materials I should consider?
What sizes? And from which manufacture? And are the pans coated?
Stuff like that, I guess.
I am just wondering what kind of materials I should consider?
What sizes? And from which manufacture? And are the pans coated?
Stuff like that, I guess.