The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WW baguettes converting

tanjaG's picture

WW baguettes converting

Hello ya'all...

So, i am new here, english is not my mother language, and have a lot of questions i don't know how to spell it... I am posting this here, because i don't know where to look (how to find it, keywords etc) for this topic.

The thing is, i am making wheat baguettes from KAF whole grain baking book for a friend, who is opening a hemp shop. He asked me to bake something for him using hemp flour and seeds (not canabis i'm happy style...)

I did this recipe:


4 oz whole wheat flour

4oz cool water

pinch of yeast


all of the preferment

7oz water

2oz OJ

5oz whole wheat

9,5oz unbleached bread flour

1,5 teaspoon salt

1/4 teaspoon yeast

I substituted part of wholewheat flour for hemp flour (3,7 oz WW, 1,3oz hemp - instead of 5oz). The baguettes were absolutely fantastic.

The question is, this recipe yields 3-4 baguettes, he needs 20 baguettes. Can i just multiply everything by 5, or are there any ''rules'' when you want to double, quadruple, sixuple (is this a word?not) your yeast dough?

Thank you in advance for your answers!!!!

llwhitley's picture

You can go ahead and multiply by 5 if you want to have 5 times the number of baguettes.

Jane Clark's picture
Jane Clark

I would suggest you triple your recipe then make two batches. A general rule of thumb when cooking is that you can scale a recipe up or down as long as you are weighing your ingredients! If however the recipe is in American volume measurements (cups, tablespoons, etc) you have to first convert the recipe to weights (as your recipe already is). This is why commercial formulas are ALWAYS by weight.

There are limits as to how much you can multiply a recipe, but as long as you are not muliplying by 5 or more you should be just fine. One major caveat is that baked goods tend to be a little trickier when multiplied. When I convert a recipe from home use to restaurant use I will often double or triple a recipe, then make things in batches to get the amount I need. The upper limit is often determined by the size of your equipment, so if your dough formula exceeds the size of your mixer just multiply the recipe by three or four then make multiple batches.