The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multiple Batch Baking

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David A's picture
David A

Multiple Batch Baking

Hello Everyone,

I recently (two weeks ago) started baking my own bread. Ive started off with a very simple pita receipe. Ive had some great successes and minor (aka didnt puff) failures. Everytime I make a single receipe I get very good results however as soon as I double the recipe I get hockey pucks or loaves. It dawned on me today that the issue might be the rise time when I double the recipe. Since I am doubling all the ingredients should I also be doubling the rise time?

Thanks!

David A.

breadforfun's picture
breadforfun

Hi David,

If you doubled all the ingredients, including the yeast, then you shouldn't need to double the proofing time.  A couple of things come to mind. First, if the dough is doubled, are you achieving the same gluten development?  If you are using a machine to knead, is the machine capable of handling that much dough? Another possibility is temperature.  The speed of the rise is highly dependent on the dough temperature.  Is a double batch coming out the same temperature as a single batch?  If it is lower, you would need to increase the proofing time, which may be indirectly because you are doubling the batch size.

-Brad