Optimum amount of wet dough for a 42" WFO

[SCChris]

Texassourdough / Splatgirl If I remember the optimum amount of bread baked at a single time in a 42” Pompeii oven is something like 10 or 12 lbs. This amount of wet dough allows for an optimum oven spring but still gives a good crust. Am I right on this?

Thanks

Chris

[MK1]

Re: Optimum amount of wet dough for a 42" WFO

i think TS said 15Lbs. if I recall correctly. I find anything over 10 is pretty good. Other factors like hydration level of the dough, optimum oven temp, and being slightly under proofed have just a great an effect.

Mark

[SCChris]

Re: Optimum amount of wet dough for a 42" WFO

Thanks Mark!
This is what I thought I remembered.

Chris