How about doing this in the triple baguette pan (the perforated one that you sell)? Think they would work in that? I LOVE this pan for my other baguette baking! :-) No No NO! I tried it - WHAT a mess! Cheese melted out of the bread, through those tiny little hole sin the pan, and absolutely cemented the bread to the pan - to say nothing of dripping onto the oven floor and becoming a smelly, smoky mess! DO NOT GO THERE, Leila... sorry. Glad I tried it, though - so I could let you know! PJH

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