Review on 🥖 Emile Henry Burgundy Baguette Pan by Francisco Russell

I've been using a baguette maker for a long time and it works great, bakes crusty loaves every time and WITHOUT the stickiness issues others have reported. I think the difference is that I adapted Mark Bittman's (NYTimes) "No-Knead" recipe as follows: 3 C flour (I use half unbleached all-purpose flour and half bread flour), 1/2 tsp. instant yeast, 1 1/2 teaspoons salt, 1 1/2 liters water, warm. In a large bowl, combine flour/yeast/salt, stir, add water and stir. The dough will be sticky. Cover the bowl tightly. Let the dough rest at room temperature (about 70) for 14-16 hours (I do this overnight). Dust a large chopping board generously with flour, place the dough on it, sprinkle some more flour on top, fold over once or twice. Divide it into 3 equal parts. Roll/twist each piece into a baguette shape. Cover loosely and let rise for about 2 hours. 30 minutes BEFORE the dough is ready, place an empty baguette pan (covered) on the middle shelf in the oven and preheat the oven to 450 degrees. After 30 minutes, lightly flour the pan, then add the baguettes. It may look messy, but that's okay. Cover and bake for about 25 minutes. at 450, then remove the lid and bake for another 12 minutes. or until nicely browned. Cool on a wire rack. Now I don't even have to flour the pan. They don't stick and are easy to clean! I think preheating the pan in the oven makes a difference.