Idk who else to ask so i’ll ask it here: what weight should each portion of baguette dough be? In ATK’s recipe it says 200g, KAB’s recipe is 300g, and boulangerienet.fr just vaguely says “division”. Thanks!
The French standard for a full size baguette is between 350 and 400g. The ATK recipe (mine) is 200g because it's the largest size you can bake in a home oven while keeping the loaf proportional. 300g is going to make something pretty fat if it's only 15" long. (I actually do 400g/15" for a "sandwich" baguette.)
I'll share some good news for my bread making peers: Challenger Bread Pan is on sale right now. Mine arrived yesterday; first loaf is proofing now!
Idk who else to ask so i’ll ask it here: what weight should each portion of baguette dough be? In ATK’s recipe it says 200g, KAB’s recipe is 300g, and boulangerienet.fr just vaguely says “division”. Thanks!
The French standard for a full size baguette is between 350 and 400g. The ATK recipe (mine) is 200g because it's the largest size you can bake in a home oven while keeping the loaf proportional. 300g is going to make something pretty fat if it's only 15" long. (I actually do 400g/15" for a "sandwich" baguette.)