The pan is a perforated one, with room for three baguettes.  I baked it on stones, just to make sure it was resting on a really hot surface.

After baking, a transformation, but not necessarily for the better:

The crust and flavor were heavenly, but it will take some practice to learn to form the loaf well enough to predict the end result.

For some reason, these elongated shapes are difficult to do, unlike the boule, which seems to shape almost effortlessly.

How sad; we’ll just have to keep baking and baking until perfection is achieved (along with its corollary, carb bliss!).