Hi Tom! I've never seen the Foreneau Bread oven until today. It does look very interesting! My concern would have to do with how easy it is to peel the bread in and out of the oven. I've done my share of peeling loaves, but even with a little more room to maneuver it can be a bit tricky at first. Even though I do have a nice peel at home, I often end up using parchment paper to slide my loaf onto the hot stone by hand, which clearly wouldn't be possible with the Foreneau oven. When it comes to your baguette baking, I think a preheated stone might give you better results, along with baking a bit longer. Check out this blog post for more great tips on achieving a crustier crust. Barb

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