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-   -   Optimum amount of wet dough for a 42" WFO (http://www.fornobravo.com/forum/f11/optimum-amount-wet-dough-42-wfo-14213.html)

SCChris 09-02-2010 02:03 PM

Optimum amount of wet dough for a 42" WFO
 
Texassourdough / Splatgirl If I remember the optimum amount of bread baked at a single time in a 42” Pompeii oven is something like 10 or 12 lbs. This amount of wet dough allows for an optimum oven spring but still gives a good crust. Am I right on this?

Thanks

Chris

MK1 09-10-2010 08:46 PM

Re: Optimum amount of wet dough for a 42" WFO
 
i think TS said 15Lbs. if I recall correctly. I find anything over 10 is pretty good. Other factors like hydration level of the dough, optimum oven temp, and being slightly under proofed have just a great an effect.

Mark

SCChris 09-10-2010 08:49 PM

Re: Optimum amount of wet dough for a 42" WFO
 
Thanks Mark!
This is what I thought I remembered.

Chris


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