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 :)