This recipe could theoretically be baked in two loaf pans (standard size is 8.5" x 4.5") but you may lose some of the crusty delicious-ness that makes this bread so enticing. The free form loaf is part of the fun! And you will have worked so hard to get those large open holes that make the baguette shape ideal. I might suggest instead cutting all the ingredients in half and making 4 half-sized baguettes. After baking, you could freeze two of the minis and have two to enjoy! This might be a more manageable amount of bread for one person to enjoy. Happy baking! --Kye@KAF

• Reply