Using the maximum space in our home oven.
I wanted to post about baking three baguettes at the same time in our home oven and how easy it was to load the doughs onto the baking stone using my DIY dough loader.
Developing the dough went well as did the shaping, proof and moving the dough to the loader. Trouble struck when I scored the dough as my lame was blunt. The lame dragged the dough rather than cutting neatly, resulting in jagged and ugly scoring. My concerns are evident in the baked loaves.
What did go well was the ease of quickly loading the baguettes into the oven, evenly spaced without too much loss of heat or steam. I have successfully maximised the capacity of the oven and baking stone. These baguettes are each 315-gram dough and 36cm long.
The crust was crisp, and I am reasonably happy with the crumb.