Questions about Sourdough Shaping and Sizing
I plan to bake two batches of San Joaquin Sourdough this weekend--one for batards and one for ficelles. I will mix both at the same time, and bulk retard one batch an hour longer for consecutive bakes. A couple questions:
(1) Should I mix them in one double batch and retard the double batch as one, or do them separately? Maybe it doesn't matter. I'm inclined to do them separately because of my bowl capacity (I think the largest is 6 quart) and the effort of hand-mixing a dough ball of such size. If I do a double batch, what stage would be optimal for dividing the ball into two ?
(2) What weight should each ficelle be? Will a batch of the SJ SD (1020 grams total dough weight) yield four or five? My constraint is the size of my baking stone (16" x 14").
Thanks for any advice.
Glenn