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.

Thanks

Paul