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August 11, 2025 23:40
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Bakery reference
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| Bread Type | Bake Temp (°F) | Bake Time Per Side (min) | Final Spritz (Y/N) | Scoring | Deck Restrictions | Capacity Per Deck | Sheets Per Deck | Capacity Per Sheet | Notes | |
|---|---|---|---|---|---|---|---|---|---|---|
| Pan Loaf (Miche) | 350-400 | 13 | Y | None | Top 6 Decks | 12 | 2 | 6 | Standard pan loaf; miche variant | |
| Pan Loaf (Sourdough) | 350-400 | 13 | Y | None | Top 6 Decks | 12 | 2 | 6 | Standard pan loaf; sourdough variant | |
| Hoagies | 400-450 | 9 | Y | None | All 9 Decks | 18 | 2 | 9 | Only bottom 3 decks for hottest baking, quick turnaround | |
| Sandoh Round | 400-450 | 9 | Y | None | Top 6 Decks | 24 | 2 | 12 | Round sandwich rolls | |
| Miche Boule | 400-450 | 18 | Y | Crescent | Top 6 Decks | 8 | NA | 8 | Large round miche; scored with single crescent for ear | |
| Seeded Boule | 400-450 | 18 | Y | Cross | Top 6 Decks | 8 | NA | 8 | Same size as miche boule; scored with cross | |
| Rustique | 400-450 | 15 | N | None | Top 6 Decks | 8 | NA | 8 | Rustic-style bread; no final spritz | |
| Baguette | 400-450 | 15 | Y | 5 Diagonals | Top 6 Decks | 8 | NA | 8 | Standard long baguette | |
| Poppy Baguette | 400-450 | 15 | Y | 5 Diagonals | Top 6 Decks | 8 | NA | 8 | Same as baguette but with poppy seeds |
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