So, there I was, with four baguettes' worth of dough (Lucinda's method...
http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=57494)... biga'd, mixed, risen, flattened, risen, flattened, risen, flattened, and ready to preheat the oven...
And then, nothing happens in the c.1970 Tappan wall oven.
Pilot light? Dead. No gas smell, at least. But no pilot smell, either.
Attempts to relight the pilot light--by me, my partner, and a friend who has a better idea of what he's doing--all failed. We tried the "hold the long lighter there for awhile" trick. And the "clean the coupling out with a pin" trick. Nothing. Thermocouple? Unfortunate clog? Something more expensive? Dunno. Don't want explosions. Appliance guy will be here Tuesday.
Anyhow, I had these four baguettes ready to go. I had a bunch of people gonna come and help with our garden beds who were promised snacks with homemade bread.
I baked these four baguettes, which became six batards (as to fit), in the toaster oven. 375 for 35 minutes per batch of two.
You know what? Not bad. Good crust, good oven spring, just slightly underdone in the middle but not so much that anyone but me would notice. Not nearly as efficient as doing them all at once in the oven...but you gotta do what you gotta do.
Sliced and served with roasted vegetable spread (which thankfully I made last night, when the oven worked--I woulda had to jettison that completely; I didn't have the ability to grill today) and spinach-artichoke spread (which I was going to make in the oven but did fine on the stovetop). All six batards disappeared quickly amongst our garden helpers.
I might actually toaster-bake this summer when it's a million degrees out and I still want fresh bread.