Looking forward to trying these out on the weekend. About 10 years ago, a friend bought me baguette pans from KAF. I have never used them. Do you recommend using them for this recipe (and do I grease them?), or should I just bake on parchment? By all means, Jill, use the pan. Yes, grease it first; and if it's the perforated one, and it's the first time you're using it, you might want to season it ahead of time by rubbing the inside with shortening and giving it about 90 minutes in a very low (250°F or so) oven. Good luck - PJH

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