I am planning on trying to bake these this weekend. I have a metal 3-loaf perforated baguette pan I'd like to try and am still a bit confused about where it comes into the process. Can I put the shaped loaves into the pan for the second rise and then just transfer pan/loaves into oven after slashing? I've also heard slack dough really sticks to these pans and can overwhelm the perforations. Some people have said line each tray with parchment; others have said it will be fine if I just coat it heavily with oil. Finally I took a bread baking class a while ago where the baker told us to spray the inside of our oven with water to create steam rather than the pan method; she said it was safer. What do you think of that? Thank you! Diane

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