Inspired by the Tartine bread and Ken Forkish's artisan bakery, I cut a piece of pipe in half and welded some ends on it. It also has a metal screen on one half. It baked a perfect baguette!
This baguette was 400 g of flour at 75% hydration one and a half percent salt and dash of Braggs vinegar.
Preheat the oven and the mold for 20 minutes at 450. Put dough in and close up the mold, bake 20 minutes at 450. Uncover the mold and continue to bake bread uncovered for 20 minutes at 450
Voila!
Yummy
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