14" x 5-1/2" covered bakers - max capacity?
I've now made 3 different 32-34 oz recipes in my new KAF long clay baker. The instructions, also for the Emile Henry (slightly smaller) and the Superstone/Sassafras (same size) all say no more than 2 lb (3-4 c. flour) of dough. In my bakes, and in all the photos of recipes on their websites, the finished loaves are at most 1-2" above the top of the base. The recipes on KAF are 23-39 oz. Based on the height of a nearly proofed 2lb-er, seems it would easily hold 2-1/2 to 2-3/4 lb. with no chance of the lid sticking. Is there a reason I'm not understanding for the 2 lb limit?
If you have one of these bakers, what is the maximum amount of dough you've baked successfully?
The main reason I bought this size is to produce a large, long loaf with many even slices to share with neighborhood families. They enjoy being TFL testers and I get feedback on technique. Otherwise, I'm baking for 2. It also fits in the oven with a round or oval cloche. Thanks!