Need Help Scaling Recipe
I'm new to the forum. I did a search on this but didn't find what I needed so I hope you can help. I hope this is the right forum.
For a while, I've been a fan of a local bakery's cornmeal rye bread. It uses a sourdough starter. I was such a big fan I started making a clone of it at home and it turned out great but I still felt it never replicated their recipe. One day I was chatting to the manager and told him how much I love the bread and showed him photos of my clone he just photocopied this daily check recipe for me. Awesome, right?! Just use bakers percent and scale it down, right? I thought to myself excitedly when driving home, so thrilled I was practically hopping. When I started the process, that's when I ran into trouble. It turns out they soak the cornmeal first to make a slurry. Do I count the cornmeal as a 'flour' in the bakers percent?
It seemed like too much trouble to do it that way, so I simply scaled the big batch recipe down, dividing everything by the same number to get the amount of dough I needed. The results were awful. The dough was too wet and even when I attempted to bake it, it was a too salty, and didn't have a nice big crumb.
My questions are: 1) how can I scale this using bakers percent since they use 2 flours and a cornmeal slurry.
2) Why doesn't simple scaling work?
I really would like to bake this at home, especially since the manager was nice enough to share the recipe.
Here's the recipe:
81.88 LBS of bread flour
115.6 LBS of corn meal slurry ( Cornmeal 25 LBS, Water 58.25LBS)
34.40 LBS of Rye Flour
2.5 LBS Salt
35.46 LBS of starter dough (levain)
20.87 LBS of water
7.49 LBS of Honey
Any help greatly appreciated