Depending on how they were formed, these loaves might be too long for your pizza peel. If so, make a simple, rectangular baguette peel from half-inch plywood, about 6 inches wide and 36 inches long. It will not need a handle for smaller ovens. Flour the surface of the peel. At Mary G’s, we prefer to use brown rice flour for this purpose, because it does not burn easily. Slide a long, flexible spatula (sometimes called an icing spatula) under each loaf and place it on the peel and dock or slash it with three separate cuts down the length and center of the loaf. Think of it as cutting a thin flap on each loaf of bread. Load them, one at a time, onto a 550o hearth, by tipping you homemade peel sideways, not trying to jerk them off the front. If you’re feeling brave, load two and then one. Immediately steam the oven once more, and then seal the oven door.