So I whipped up a quadruple batch of San Joaquin this weeks and am about to start cooking it. I am marking a few different types of loaves with it.
2 baguettes at 500 g each
2 boule at 1000 g each
1 oval at 900 g
baguettes
480 for 10 min with steam
480 convection for 12 mins without steam
boule
1 in Dutch oven
450 for 25 with lid on
450 convection for 20 on rack
5 min in oven with door cracked
1 on baking steel
450 for 12 with steam
435 convection for 30
5 min with door cracked
batard
460 for 12 min with steam
430 convection for 22 minutes
thoughts on temps and cooking times?
I’m kind of winging it!!
thanks