Assuming the Emile Henry Flame stewpot/dutch oven should be OK instead of the Potato one (?) , should I use proportionally more dough for the 5.5qt pot vs the 2.5qt? (it's about 1.75x the base surface area). I did read that the smaller dutch oven made higher loaves, but I wasn't sure if that was specifically due to the same starting amount in a larger dutch oven, or...

Also - using the cold pot method - at what time should I score the top of the dough with a knife??

(I'm more engineer than artist - poor at guessing when trying to bake - hehe)

• Reply