Question about my rise please.
I am using the baguette recipe and directions from http://www.kingarthurflour.com/baking/documents/baguette-ciabatta.pdf
I used 2/3 of the recipe to make the above loaf and was wondering if I am getting enough rise with 2/3 of the recipe? The loaf was about 6 inch wide and about 4 inches tall. Does this seem normal for 2/3 of recipe?
Seemed to only rise about 1 1/2 inches taller in oven. I am using the jar yeast (active dry yeast) for the poolish and dough.
Perhaps I am miss using the recipe as it does state it is for baguettes? What do you think?