I've appropriated my husband's special French bread baking pan in my attempts to make baguette-esque bread. It's metal, shaped like two half-baguettes, and has little holes punched all over it.
While liberally coating the top and sides of the bread with an egg-water mixture does help with making a good hard crust, it's darn near impossible to get the baked egg-watter mixture off. Any suggestions other than using a toothpick to clean it?
Thank you thank you thank you.