Hi Shawn, this dough can be rather sticky and wet after the overnight proof and may be difficult to shape into baguette form. Also, if you have this kind of baguette pan, we generally advise against using such a dough: A very slack dough, like a no-knead dough, may get stuck in the pan's perforations. We advise using a stiffer rather than softer dough in this pan. We think our Sourdough Baguette recipe might work better for you. 

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