Hi Laura, I agree, longer, thinner loaves are especially challenging when it comes to applying proper steam. I have seen disposable roasting pans used to cover baguettes and other long loaves, and I've even seen someone cut the ends off two such lids so they fit together and could be adjusted in length by sliding them together or apart. While this type of cover might not be high enough when used in conjunction with your French bread pans, it should work well when baking on a stone. We also sell this covered Baguette Baker as a nice option when baking smaller baguettes. Barb

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