Optimum baguette size

I was wondering if anyone had an opinion (ha ha!) on how large a piece of dough to use to bake baguettes on a 16" baking stone.  I was using about 9 oz., which seemed to roll out nicely to fit the stone, but I thought were a little skinny.  When I went to 12 oz. they turned out too long and I had to bake them diagonally on the stone. 

I realize there are lots of variables here, but thought it would be interesting to hear what others have to say on the topic.  I look forward to your input.

Thanks