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Old 09-02-2010, 01:03 PM
Il Pizzaiolo
 
Join Date: Jun 2009
Location: So. Orange County, CA. USA
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Default 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  
Old 09-10-2010, 07:46 PM
MK1 MK1 is offline
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Location: Nottingham
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Default 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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Old 09-10-2010, 07:49 PM
Il Pizzaiolo
 
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Default Re: Optimum amount of wet dough for a 42" WFO

Thanks Mark!
This is what I thought I remembered.

Chris
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