January 17, 2010 - 8:18am
Baguette size
I was wondering if anyone had an opinion (ha ha!) on how large a piece of dough to use to bake baguettes on a 16" baking stone. I was using about 9 oz., which seemed to roll out nicely to fit the stone, but I thought were a little skinny. When I went to 12 oz. they turned out too long and I had to bake them diagonally on the stone.
I realize there are lots of variables here, but thought it would be interesting to hear what others have to say on the topic. I look forward to your input.
Thanks
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I don't know if this will help any but this is a 13x17 sheet pan. Each piece of dough weighs 5 ounces.
For a 16" stone I think you'll find that between 9 and 10 oz is a good weight. 12 oz is definitely too much. We bake 12 oz baguettes and typically roll them to a length of around 21". At 16" you're creating torpedo rolls, not baguettes.
Also remember, baguette means "stick." A baguette should be relatively thin; it's not meant to be a submarine roll.