I have a baking space of about 12"x18"x4" and I'd like to bake a single batard shape that comfortably fills this space (after oven-rise). Any guess at to how much flour this will require, so that I can scale my recipe (or perhaps you can suggest an easy recipe). Any other recipe adjustments, like baking time? How much do you think this bread will weigh?
Thanks
Maybe you could start at 650gband work up or down from there. You will be able to go larger if you shape the Batard narrower and skinnier in order to use all of the space possible.
Your height may be your greatest concern.
Dan
Hi Jerryp
12" x 18" x 4". The 4" is the most difficult part is that the shelf height , and not able to be removed? perhaps a picture or two will help. My cane bannetons hold around 700 g of dough and the loaf when baked is probably close to 9" long x 5" wide, if it has good oven spring about 4". If u are restricted to 4" height you will need to be thinking baguettes.
Kind regards Derek
Jerry, is it possible to see a picture of your oven space?
Dan
Thanks for the info.
Actually my 12x8x4 "oven space" is really the dimensions of the lid that I'd like to place over the bread while it steams on a pizza stone. OK to rise higher than 4" once the lid comes off during the final bake. Was wondering whether one or two (small) batards would fit. If need be I could probably alter the shape to accordingly
So now need to decide how much dough to use in my bake. As suggested 650g for each of two batards might be a good start. Perhaps 1000g for a single large batard -- if not too difficult to handle.
What do you think?