Corrections.

M. C. DeMarco authored
revision 7a94702c814bc3e5d626a8056a9dd55c5d26150a
bread/baguette
# Baguette

These baguettes are a combination of the baguettes in the _Artisan Bread in 5_ book and the recipeinstructions on the back of [my birthday baguette pan](http://www.williams-sonoma.com/products/8175283/). Beware of the nasty glue on that one; you might want to buy an [alternative baguette pan](http://www.chicagometallicbakeware.com/non-stick-perforated-baguette-pan.html).

Oiling the non-stick baguette pan seemeds to be unnecessary.

## Equipment

* baguette pan
* broiler pan

## Ingredient

* 1 lb refrigerated [Master Recipe](http://www.artisanbreadinfive.com/2008/04/27/great-coverage-in-the-week-magazine-but-there-was-one-little-problem) dough

## Directions

1. Using plenty of flour, roll dough out into 1 or 2 cylinders, 2 inches in diameter.
2. Dust the baguette pan with flour and place the proto-baguettes in there.
3. Preheat oven to 450° for 20 minutesLet baguettes rest for 20 minutes while preheating the oven to 450°, with a broiler pan for steam on a lower rack.
4. Brush baguette(s) with water.
5. O
and, optionally, slash them crosswise.
6. Place baguette pan in oven and pour 1 c hot water into the broiler pan.
7. Bake 25 minutes, turning the oven down to 425° if the baguettes get too brown.

It's hard to slash baguettes when they're in the baguette pan (try lengthwise instead), or if the dough is very moist. Fortunately, Peter likes the aliens-exploded-out-of-this-loaf look.