Baking stone or Baguette tray
Working on my baguette making skills and presently have just a small round pizza stone. With it being too small to make nice long baguettes, I went looking on Amazon for a rectangular stone. I found one that would fit my oven well.
Then I saw a 'Baguette baking tray' - one of those curved metal sheets in the shape of a baguette with perforated holes throughout. Lots of positive reviews about great baguette results.
Should I get one of these instead? Kind of seems like cheating! :-) I am trying to make authentic baguettes, so perhaps I should steer clear and just get the stone?
what's everyone's thoughts on these trays? I've never seen these in the inside of a French bakery before?