The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to bake two breads from the same dough

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Raluca's picture
Raluca

How to bake two breads from the same dough

Hi guys,

This may sound like a stupid question, but how do you make two loaves out of one batch of dough if the oven only fits one at the time.

I mean how do you prevent one loaf being over proofed or the other one under proofed?

Thank you!

Raluca

LindyD's picture
LindyD

You could divide the dough into two portions after mixing, then move one into a cold(er) room for the bulk ferment.  Or, after the bulk and the loaves have been shaped, move one into the refrigerator or a cold room for the final ferment.  

 

Raluca's picture
Raluca

I think I will try retarding after it's been shaped..and see what happens!

Thanks!

Raluca

Doc.Dough's picture
Doc.Dough

Retarding will be the answer but the specifics will have to be locally optimized. You only have to worry about time and temperature. My guess is that final proof is not long enough to create the difference you need, so some amount of temperature reduction during bulk fermentation will be needed - but not too much or the second loaf won't be ready when your oven is ready to receive it. 

Raluca's picture
Raluca

I will try retarding after the loaves are shaped first..and see how it works.. Thank you!