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!
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by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...
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