baguette pre-weight vs length
I read everywhere that a pre-weight for shaping baguettes is about 350 grams. However, I am not getting the traditional 22 inch baguette with this weight. More like 18 inches. I starter, flour, water salt with a long fermentation and bake in a wood oven on retained heat. Before the wood oven, I couldn't fit a 22 inch traditional sized baguette in my home oven, but not that I can, I would love to get there. The baguettes I getting are awesome, but wondering if anyone else needs to up the pre-weight to get a 22 in baguette and a final weight of 250 or slightly higher weight? Maybe my baguettes are just bigger around and shorter and I need to push the length for a skinner baguette? Any advice would be great.