I have wanted to try this recipe for quite some time now, but I have a bit of a hurdle here! I don't have a full size oven, maybe it's 3/4 the size of a regular one and I only have 1 rack. I don't have a baking stone, but I do have a 3 loaf baguette pan. I have been using my Le Creuset 7 qt. dutch oven to bake larger loaves which is great, but I would like to make baguettes once in awhile. I could mist the loaves with water, but would that be enough? I am in the process of ordering the KA Artisan Bread Flour along with a few other flours. Would you recommend the Artisan flour for this particular recipe? Thank you for your help!

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