The more the merrier (or better quality)
Today I made 10 baguettes instead of the usual 4 and found that the more loaves to roll out the less time I spend obsessing over style and the end result is better loaves overall. I spend less time planning each score, less time prepping the final shaping, faster docking. In general it seems a good idea to increase volume as a way to improve style.
Just wonding if anyone noticed the same thing - ie, if you make a lot of loaves as opposed to just a few, although you may be pressed for time, the end product is much better ?