I made three baguettes on the grill today.
This is all three loaves after I finished baking them. The center one could have done with a little more stretching, but I’m glad I didn’t because it wouldn’t have fit on the pizza stone then.
And there seems to be no way to get a nice crust on the top of the loaf, or browned at all etc. on the grill. I do think a cloche or homemade version will help that though.
I am getting a better hang of the slashing now, it keeps improving although the bottom one isn’t quite right, the other two turned out well.
Practice makes perfect!