You will need 2 dark metal baguette pans to make this recipe. Each baguette pan has 2 curved loaf cradles measuring 2 3/8 inches across. The center ridge is perforated to allow for good heat circulation. These pans ensure that you will have perfect, crusty loaves every time you make this recipe.The recipe calls for vital wheat gluten, a substance naturally occurring in wheat. It adds body and volume to yeast breads, especially those made with whole-grain flours. Sold in powdered and concentrated form, vital wheat gluten ensures a high-rising, light-textured loaf. The general rule is to add 1 tsp. to 1 Tbs. of vital wheat gluten per cup of flour, depending on the flour's gluten content (bread flour needs less; heavier whole-wheat and nongluten flours need more). Vital wheat gluten is available in the baking section of well-stocked supermarkets and by mail order.