<< Otherwise the use of baguette pans like Marcella likes, can be useful.
http://groups.google.com/groups?selm...208122003@net=
news.attbi.com
(Nice photo there!) >>

Marcella,
as it was pointed out, that is a great looking loaf of bread. I've been trying
to analyze the features in that photo because I would like to made french
loaves in that style. One feature that stood out was the attractive golden
crust (not to mention the nice holes and balanced shape). The only times I
achieve something that color and texture was using my (round) Bread Cloche
where the bread is basically in steam for upwards of 25 minutes, but my cloche
won't fit a long french loaf. Did you use a Baguette Cloche for that loaf? If
so, now I need to get one of those too. Do you remember how you baked that
bread - any tips? Thanks for sharing the pic.

Ed