I am seeking to make my baguette longer with more girth. My usual suspects are 18" before any shrinkage @ 300 grams. This pan Is 19 1/4 I thought it was a bit bigger than that. Anyway this will allow for a full 18" baked. I am trying to achieve a more hero sandwich friendly girth, without being too fat. Any suggestions on a pre baked weight? Thanks for any suggestions.
Will F.
I worked it out for myself. Smile...
Goal. To achieve a baguette with enough girth to hold cold cuts, while maintaining a good crust to crumb ratio.