Having had baguettes sticking together on "normal" flat baking trays and being a pain to remove, I wondered if I should invest in one of those lovely stainless steel baguette trays that I saw in one of the pictures here lately (but cannot find now!).
Research showed only non-stick versions available here in NZ (which I do not want to use as if they get too hot they will emit poisonous fumes - and I want to be able to use them in my stone-oven as well which can be 350 degrees).
[url=http://www.mackies.com.au/bakery05_stick.htm][b]Here[/b][/url] I found some very nice ones - [b]but[/b] they are far too big for my oven! And they are made of aluminium - not too good when using sourdough!
So what is the answer? Do I have to find some stainless gutters and make them myself? Or shall I just put up with baking two at a time on my flat sheets? (No - haven't got a stone!).