Large quantity using a small mixer
Happy Halloween TFL-ers! If you get a moment away from the ghoulishness, I'd welcome advice on bulk doughs.
My mixer will only handle a maximum of 2kg of dough so until now I've only made a couple of loaves at a time. I'd like to be able to double this so would welcome advice on how to do this within the limits of the mixer. Currently I make bread with a levain fermented overnight, which is then used to make a dough which is bulk fermented for a second night. I'm wondering if I should mix 2 separate small doughs, then combine them by hand, and bulk ferment overnight. Is that likely to work? Any other suggestions or advice? How do others manage this?