This is a picture of a couple of loaves of breads I made in my sets of Baparoma pans. The crust was thin with just the right amount of crispsness and the cumb was soft and flavorful. A nice thing about using these pans is starting the bread in a cold oven and having a measured amount of moisture in the pans. Terry R.
Thank you for the compliment. Too bad the marketing was so bad on these pans, the are really great bakers tool.