Taking a queue from the NYT no-kneed bread and dutch oven method, I tried baguettes on my pizza stone using a large roasting pan (has folding handles) as a lid to keep the steam in. The roaster overlapped the left/right of the stone so I soaked two kitchen towels, placed on each end, and sealed a little extra moisture in. The baguettes came out great, similar in crust to the dutch oven boules.

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