Dutch Oven Capacity
Hello companions !
I believe that today I will, for the first time in my 3 year baking "career" (we're dreamers here, non ?), I will be utilizing a dutch oven in order to bake my breads. Part experiment, part necessity, this adventure will surely prove to be an educational one.
However, as my dough nears the end of its bulk ferment, I realize that I have NO CLUE! how much bread dough (in weight) can fit into a dutch oven. Obviously, it's going to vary quite considerably depending on an almost infinite variety of factors (hydration, levain %, whole grain %, etc, etc, etc), but I'm looking for a ball-park estimate as to what I can expect.
I've got about 2250 g of dough at present, and I have access to two 4.5 quart Le Creuset dutch ovens. I am planning to divide the dough in two (2-1125 g pieces), and let them rise in baskets until the fateful moment. Just curious to see what size doughs other people load into what size dutch ovens.
Any insight, advice, or encouragement (even blind) will be much appreciated !