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Home Cooking

Resizing bread loaves for dutch ovens - baking times?

helpermonkey | Oct 20, 201802:32 PM     7

so... I'm looking to bake a recipe from "Flour Water Salt Yeast". Gonna start simply enough with the "Saturday morning bread" recipe. I have dutch ovens BUT Mine are a 5.75 qt Oval Staub or a 2.75 qt round Staub cocotte, not the two 4 qt s the book calls for (I also have a 3.5 qt + domed lid glazed stoneware crock). Anyone have any experience with adjusting loaf sizes and times to cook different sized loaves based on the same initial recipe? I would think I could just adjust the recipe to a sort of 60/40 cut and bake until it looks done but if anyone has done something similar I'd love to hear about it. I'd love to have better time approximations to cut down on peeking into the oven/dutch ovens and whether you've had success with this. Also, if you think I'm totally gonna mess up the recipe by doing this, please also feel free to tell me that. ok, thanks!

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
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