When baking loaves in a commercial deck oven, are there any rules of thumb for how much space is needed around each loaf to bake well? I have noticed that when a few loaves are thrown in by themselves at the end of a bake they seem to cook much quicker and to develop excellent crust color and shine compared to the other loaves. Could it be that the bread doesn't get enough steam on its surface when many loaves are in the oven? I have also noticed that baguettes come out soft on the sides if they are not given sufficient room.
For context, these are mostly lean doughs, some naturally leavened and some yeasted, shaped as rounds and batards and baked at 400-500 F in a deck oven with steam. Some crowding is necessary because of time constraints.