Depending on how long you want steam, but 10 minutes for baguette seems about right.

I will definitely come back to update
Thanks!

Thank you for the feedback. I am not surprised you had a pale crust because the steam had many escape routes. Once you figure out the bending, I think that will go away!

Hi again Zuri, well this is my feedback. I had issues with my oven grid. It isn’t strong enough to handle the weight of the tiles ( I used tiles instead of a baking stone, I don’t have one) so the grid bent slightly but enough to let steam escape. I didn’t have room for the wet towels because my cake pan is just about the same size of the baguette pan. Result was a pale crust :o(
I’ll keep on trying with a few adjustments here and there. Your setup is very promising! Thanks for sharing your experiences!
BTW, Just to let you know, my baguette is a sourdough recipe which Is a challenge on its own.

The damp towel makes sense, I might add that too! Will be pleased to share my results!

Please, please, please share your results with us!! Incidentally, I am now adding a small rolled up wet towel on each end of the tray to add even more steam into the cake pan during the initial bake.

Thanks for the speedy reply! Will be trying that tomorrow! If I get baguettes half as good as yours I will have made my day!

Hi Renata, I leave the griddle in the oven to preheat. The cake pan is thin aluminum so I place it in the oven with the baguette tray cold. Thanks for your comment!