Bought a baguette pan. Love it.
The pan allows the whole baguette to get evenly baked, plus there are little "dots" (as seen on a loaf of French bread) on the bottom of the bread when it's done.
Note to myself: allow the dough to rise longer... more than 2-3 hours is ideal.
The inside is still a bit too dense... but the crust was delicious.
Oh, and I used a pair of kitchen shears to slit the top of the bread. Artsy, yeah?