You could certainly use your baguette pan to bake this dough. Just be sure to portion off the correct amount--a standard home baguette is between 200-250 grams of dough. A little extra flour on your bench may help with shaping, but you will also want to fold the dough over on itself a couple of times to help it stiffen up and hold its shape. No other changes need to be made to this recipe. Good luck and happy baguette baking! Kye@KAF

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