I want to finally use my pan. How much dough should be used in the pan. My recipe is 32 oz of flour, and 24 oz of water, plus salt, yeast, and some spices. Normally I divide and made two long loaves. Never used the pan and wonder if all would fit in this pan or divide it like I normally do
asked and answered previously - see http://www.thefreshloaf.com/node/26851/loaf-size-lodge-combo-cooked
Will save the post for future reference.