The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguette size

TomH's picture

Baguette size

I was wondering if anyone had an opinion (ha ha!) on how large a piece of dough to use to bake baguettes on a 16" baking stone.  I was using about 9 oz., which seemed to roll out nicely to fit the stone, but I thought were a little skinny.  When I went to 12 oz. they turned out too long and I had to bake them diagonally on the stone. 

I realize there are lots of variables here, but thought it would be interesting to hear what others have to say on the topic.  I look forward to your input.


KenK's picture

I don't know if this will help any but this is a 13x17 sheet pan. Each piece of dough weighs 5 ounces.

wally's picture

For a 16" stone I think you'll find that between 9 and 10 oz is a good weight.  12 oz is definitely too much.  We bake 12 oz baguettes and typically roll them to a length of around 21".  At 16" you're creating torpedo rolls, not baguettes.

Also remember, baguette means "stick."  A baguette should be relatively thin; it's not meant to be a submarine roll.