Today I baked my first loaf that came from a real recipe; Reinhart's pain de campagne. I had attempted a version of pain a l'ancienne before I had the book in my hands, but found it hard to shape. After reading the real recipe, I found that this is how the dough is intended to be --- pulled instead of shaped in a traditional way.
The loafs made with the pain de campagne recipe were very easy to shape. I was able to tighten the skin quite readily and when I scored it, the bread peeled away from the cut nicely. The cuts are almost too deep.
So here are a few questions I have:
How big should a boule be? This one is 10oz and I found it rather small. I made 2oz buns along with this that also seemed small.
Also, how deep should the cuts be? These seem disproportionately large for such a small loaf.