Baking a BIG loaf

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bfotk
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Baking a BIG loaf

I usually bake a 1000 g loaf ("The Boule").  For various reasons, I want to turn out a 1500 or even 2000 g loaf, oval shaped rather than round.

Is this an okay idea?  If so, are there things to do to help make it work?  I expect, in particular, that adjustments to things like oven temperature and baking time might come into play.