Review on Anolon Advanced Bakeware Nonstick Baguette by Brono Parks

A simple, easy-to-use pan that lets you bake really decent French bread. Just add a good recipe: 1.75 ounces warm water, 1 1/2 teaspoons active dry yeast, 16 ounces bread flour, 2 teaspoons kosher salt, 10 ounces cold water (you may not need all the water), additional flour for powder , mix warm water and yeast and set aside. .Mix the flour and salt and lift the dissolved yeast into the middle. Gradually add cold water to get a fluffy dough. Cover the bowl with plastic wrap and let sit for 30 minutes. Place the dough on a lightly floured work surface, press lightly against the rectangle and divide into thirds. Rotate 90 degrees and repeat ONCE. Place the dough in a large oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size (about 1-2 hours). Divide the dough into 2 or 3 equal parts and shape each loaf with pointed ends. Place the loaves on a floured towel, cover with oiled plastic wrap and let rise until doubled in size (about 30-45 minutes). Preheat the oven to 450 degrees Fahrenheit and place a saucepan of water on the bottom rack. Open baguettes and place in a baguette mold. .Dust with flour and use a knife, razor blade or sharp knife to make 4 oblong cuts at a time. Bake bread until crisp and browned (takes 35-40 minutes in my oven). Baguettes should make a hollow sound when tapped. Recipe without a novel for the preamble. Please.