May 4, 2017 - 8:45am
Doubling recipie
Hi,
I'm very new to sourdough and still learning a lot! After trying a few different recipes I've found one I really like here https://www.weekendbakery.com/posts/san-francisco-style-sourdough-bread/
My question is. If I want to double the size of the loaf, can I just double all the ingredients? Then do I need to extend the time as well?
Thank You!
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Yes to simply doubling everything.
No to extending the fermenting time as everything has been kept to the same percentage (taking into account temperature has been kept the same).
Baking time will be extended as it will be a larger loaf.
Nice recipe.
Great thank you! I'll try it out this weekend!
Best of luck. I've done this recipe myself. You'll enjoy it.
One factor to consider is that increasing a formula increased the mass. Where this comes into play is when you want to change temperatures. If you were to double the formula and then place the dough in a single container, it would take longer to change the temperature of the dough. You might see the effect of this if you were trying to increase the larger mass for a faster fermentation time or decrease the temperature of the mass for bulk retardation. Changes would happen more slowly.
Another factor is the temperature increase created through friction during the mix process. A larger mass will generally absorb the friction factor more so than a smaller mass.
If you are trying to nail down a tight timing schedule all of this can mess with your best efforts.
Jim
rather than two, you may want to bake a bit longer.
In my experience not all recipes are great at scaling up or down but with bread it seems to be simple enough to do.
Gerhard