If you'd like to make these loaves in a double French Bread Pan, lay a sheet of parchment paper on the pan. Crease the paper along the pan's ridge if you like. Place prepared dough in pans for rising, then bake. Two-thirds into the baking, grab the front edge of the pan and the parchment paper (with oven mitts of course), then gently yank. The loaves will continue to crisp and brown directly on the oven rack for the remainder of the baking period. Remove the loaves and cool on a rack. What a great tip, Mary - thanks so much for sharing. I'll definitely try this. PJH

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