It's a great next step, Joi! This recipe as written will be enough for roughly 6 baguettes made in your Emile Henry Baguette Baker, so you have a couple of options: halve the recipe and make just enough dough for the three baguettes that will fit in your pan OR bake three baguettes in the pan, and three baguettes free form. Follow the shaping instructions in the recipe, but for any baguettes that will go in the pan, roll into a 12"-13" log, rather than 15"-16". Generously grease the wells of an Emile Henry stoneware baguette baker, and sprinkle them with cornmeal or semolina, for best release. Place the logs, seam-side down, into the prepared baker. Allow the loaves to rise in the covered baker until nice and puffy. In the meantime, preheat the oven to 450°F. Just before baking, remove the lid of the baker, slash the tops of the baguettes several times, and spritz with water. Return the lid to the baker. Bake the baguettes for 20 minutes. Remove the lid of the baker, and bake for an additional 5 to 10 minutes, until deep golden brown. Mollie@KAF

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