The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to bake multiple loaves of Jim Lahey's Rye Bread's picture

How to bake multiple loaves of Jim Lahey's Rye Bread

Hello my fellow Breadbakers:)

I have been baking Artisan Bread now for the past 6 months quite successful. Now at work everyone wants a loaf of bread. I have been baking mainly Jim Lahey's Rye Bread and was wondering how do I multiply the recipe and what about the Dutch Oven??? How do I bake more than one loaf at a time in a regular kitchen oven?

Should I follow a 80 % flour rule?? I would appreciate any advice you all could give me.


Thank you very much.

Ute a novice from NJ :)

Mukoseev's picture

I've been using a slightly modified version of Lahey's rye for several years.  There's a couple of ways you can go.  You can purchase more Dutch Ovens or you can time your loaves so that one loaf is proofing while the other is baking.  I have six 4 qt. oval Dutch Ovens which is all I can fit in the oven.  With these six I can bake eighteen loaves a night in a little over three hours.

     If you're resting and proofing your loaves for and hour and fifteen minutes and baking for forty-five, set your second loaf up thirty minutes  before you put the first one in the oven and then you can bake the second loaf and the D.O. will be pre-heated for you.





Mini Oven's picture
Mini Oven

That might be one way to pack in many loaves in a small spot.  The link is in German:

She posted on this rainbowz inquiry: