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#1
09-02-2010, 01:03 PM
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 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 Last edited by SCChris; 09-02-2010 at 01:28 PM.  |
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#2
09-10-2010, 07:46 PM
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| 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 |
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#3
09-10-2010, 07:49 PM
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| Re: Optimum amount of wet dough for a 42" WFO Thanks Mark! This is what I thought I remembered. Chris |
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