Rose the baguettes for eight hours while at work, then baked them at 425 degrees for about 25 minutes, spraying the oven walls with water a few times in the first half of the baking. The long rise in the baguette pan caused a bit of trouble: the loaves stuck pretty hard to the pan, and stayed soft, almost like muffins, on the bottom. I put them back in the oven, upside-down on the rack, for ten more minutes. That was too much; they're a little scorched and the crust is too thick. Also, the scores I made in the top crust didn't open.
Next time: draw the scores more nearly lengthwise, instead of crosswise. Flour the pan more thoroughly, and maybe try to loosen the loaves or even turn them over just before baking.
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