Home Sized Baguettes
I have been lurking on this site for some time now with an occasional post. I have learned a tremendous amount particularily about artesian and sourdough baking and want to thank you all for your amazing knowledge and enthusiastic sharing. I am just starting to attempt baguettes and have a dilema. I can only fit an 18" loaf in my oven and am unsure what weight I should scale them at. I have seen weights from 250 to 350 g. but am not sure how long those loaves are. I realize that the hydration of the dough can affect how much weight loss will occur during baking but I am looking for a ballpark weight that I could start with. Can anyone supply me with what dough weight you use for what loaf length and diameter.