The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Size of "Rustic Bread"

gerryp123's picture
gerryp123

Size of "Rustic Bread"

The popular TFL recipe for "Rustic Bread" states that it "bakes 2 large loafs".  Wondering just how large a "large loaf" is.  What size banneton for proofing?  How much space to allow on my baking stone for fully baked bread?

Any experience, or best guess on this?

jimbtv's picture
jimbtv

I don't know where you are located but in the US I have found most commercial bread loaves to be around 1.5 - 2 pounds (680 - 900 grams). My rustic loaves typically start out around 800 - 1000 grams and proof out to the final weights after baking and cooling.

I imagine it may be different for every baker, some focusing on taste and other refinements while others focus on bulk.

 

Jim

gerryp123's picture
gerryp123

Thanks Jim

Since dough is not very firm, wondering if you proof your loaf (batard, torpedo, football, etc) in a form  (like a banneton)?  If so, what is the size of the form?  Wondering what size used in TFL "Rustic Bread" recipe.

dabrownman's picture
dabrownman

Rustic for some is mid century modern for others.  Rustic for me has to do with how it looks...... not how big it is.

gerryp123's picture
gerryp123

I think that you missed my point.  Perhaps my question was badly phrased, so let me try again.

I have a proofing basket that is approximately 10"x6.5"x4" (without liner).  I'd like to use this to bake a rustic bread.  How much dough (weight or volume ) will adequately fill this basket prior to proofing?

 

jimbtv's picture
jimbtv

While I cannot speak to what dough will fit in which banneton I can give you and example. Based on the 850 - 1000 gram loaves I form I use this banneton:

Artisan Collection Oblong Proofing Basket - Wide 9in (0305B) 

from this supplier:

https://www.luckyclovertrading.com

and form this final rustic loaf. The bannetons could hold about 25 - 35% more.

 

gerryp123's picture
gerryp123

Thanks jimbtv.  Just what I was looking for.

Looks like your #0305B banneton is about the same size as my proofing basket (perhaps slightly smaller).  So I should scale my recipe to 1000 - 1250 gms of dough to adequately fill my basket prior to proofing.

Hope my rustic loaves turn out as well as yours