Made the dough Sunday morning (by hand) dip/sweep, baked my 1st loaf this evening-I used a baguette pan, the hot cake pan/hot water steam method and spritzed water w/spray bottle into the oven, and dropped the temp 25* per the baguette pan instructions-I was rewarded with the best baguette I have ever made-cracker crispy crust, nice rise, perfectly delicious. The next 3 loaves are only going to be better-So easy! Thanks so much. Congratulations, Anson! Baguettes are a continuing challenge for all of us. Glad to hear you've found the path to success - PJH

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