baguette even-browning issue
I wonder if anyone else has this problem.
When I bake baguettes on the stone, when they're done, the sides and ends of the baguettes that are closest to the edges of the stone are nicely browned, like the tops, the sides of the baguettes that are not near the edge are not nearly as browned. In other words, if I bake 4 baguettes at a time, the outer 2 sides of the 2 furthest out baguettes will be browned, while the inner sides of those 2 and both sides of the innermost 2 baguettes will not be nearly as browned.
I suppose if I were using a convection oven this effect would be minimized or eliminated, but I'm not. My solution has been to bake an initial 10 - 15 minutes on the stone and then yank the stone out from under them and leave them on the rack for the rest of the baking time. It works, but I don't hear anyone else doing a similar routine. I'm curious if this is an issue for anyone else.