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Optimum amount of wet dough for a 42" WFO - Forno Bravo Forum: The Wood-Fired Oven Community

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Optimum amount of wet dough for a 42" WFO

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  • Optimum amount of wet dough for a 42" WFO

    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
    Last edited by SCChris; 09-02-2010, 01:28 PM.

  • #2
    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

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    • #3
      Re: Optimum amount of wet dough for a 42" WFO

      Thanks Mark!
      This is what I thought I remembered.

      Chris

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