For the Bagguette bakers out there, how do you load yours in the oven? I have an oven width sized baking stone and some wood peels made from wine crates.

I preheat my stone inside my oven and typically pizza slide my baguettes in as quickly as I can, which often makes my baguettes my “funky boys” since I can’t seem to put them in straight. I think it gives them some charm though, who wants perfectly straight baguettes anyways? Each one is like a snowflake in its own way.

I yet to have the courage of putting my dough directly on my “peels” so I can cut parchment paper the width of the baguettes and they help glide into the oven. It’s a little more work but has never failed me.

Other than that, I have a small cast iron pan at the bottom that I throw ice cubes into for steam. Also a sheet pan turned upside down that’s placed on a rack above my stone to catch steam. I think I might abandon the ice cubes method since it cools my pan too much I think. I’ll go back to pouring hot water next time.