Trouble with baking 2 loaves..
I finally made Thom Leonard's French Country bread. Great flavor, crumb was OK..I had a ? about how to shape a "tight boule, without deflating", but I'll work that out. My problem is that whenever I bake 2 loaves I don't have the room to fit them both on the stone at the same time. The first one has a great crust, spring and color. The 2nd one looks anemic. I reheat the oven to 500, refill my pan of water with 1/4" of hot water, the vent has steam pouring out and voila..blah. I'm just wondering what the difference is..the stone has been in the oven for the preheat and bake of the 1st loaf, I bring the temp back up , re-establish the steam..any ideas? This happens any time I bake 2 loaves one at a time.