Generally works well but I didn't look at all the pictures on the product page before ordering. I clearly wanted this pan to be used for thinner quick (soda) bread recipes using alternative flours. I got worried when I saw the holes, but I ended up putting a piece of greased parchment paper on the bottom of the loaf pan before pouring the batter in. I also placed the pot on a baking sheet in the oven. I baked a loaf using a combination of dark rye, whole wheat spelled and whole wheat einkorn flour, taken from King Arthur Baking's website recipe for All Icelandic Rye Breads, and it worked well.
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