Hi Maria, we do sell a covered baker that is designed for baguettes, but I've also had successful results adapting the baking stone/bowl method and using a large roasting pan lid to cover the baguettes during the intial 15 minutes or so of the bake, while channeling the steam from the cast iron pan below into the roasting pan. It's not a perfect solution, but if you check out the baguettes in this blog post, that's the method I used. Using this method I found I could only bake two baguettes at a time and it helped to slide the baguettes onto the hot stone separately on parchment paper. 

Barb

• Reply