I got a baguette pan for Christmas so I decided to try it out. I used Peter Reinhart's recipe and the bread tasted great. As you can see from the picture the crumb is not very open, so I made another batch using sourdough starter and a small percentage of whole wheat. That batch was more of an open crumb but not what I had expected. This is my first try, so I am pretty happy with the results, but am open to any suggestions.