At least this doesn't require a sophisticated answer!

I bought a metal baguette pan (cheaper version) like this:

http://www.amazon.com/gp/product/B00004R91J?v=glance&n=284507&tag=froglallabout-20 [1]

Stupid question: Do I just let the baguette dough rise in it and then slide it onto a stone, or do I slip the whole thing in the oven and bake it right on the metal pan?

Edited to say that mine aren't perforated/nonstick - they're just the same shape.

Happy Holidays!