Batch Size and Dough Performance: Correlated?
Hello,
Normally, since I live alone at the moment, I'll scale the batch size to my needs, usually meaning that I'll make 2 baguettes or one batard or boule per bake, the total dough weight for the bake being around 480g (17oz). But today, since I know I'm having company tomorrow, I decided to do the whole recipe, 960g (34oz). I notice the dough is 'performing' a lot better, meaning: It is fermenting as expected, the gluten is developing as expected, and it is more 'workable'.
It is possible that I am just getting better at handling the dough in the recipe I have been using again and again, but has anyone out there noticed a correlation between batch size and dough performance. I notice that on the YouTube videos I watch, the bakers are working with large quantities of dough, and it looks beautiful.
Thanks in advance for your input.
There are differences in bulk fermentation between small batches and much larger ones (1 kg vs 20 kg. Bakers refer to this as "the mass effect." However, I would not expect any difference between 480 g and 1 or 2 kg.
If your larger batch is performing "as expected," are you saying your smaller batches are not performing as expected?
David
Yes, that is what I'm saying. Despite the fact that they should become gassy sooner, they seem to take a lot longer in the bulk ferment stage, at least according to metrics I can observe (ie: doubling, bubbles on surface of dough). Perhaps that is the result of this mass effect. Perhaps it is easier to overwork the gluten or tear it in a small batch and that is what is happening.
In the last bake I did, I think I developed a better understanding of bulk fermentation and gluten development. The next time I bake a small batch, I'll have a better understanding of whether the size, or some things I've been doing wrong is resulting in the reduced performance I"m experienceing.
Thanks for the response. They are always helpful.
I make dough for anywhere from one loaf to batches of up to twelve or more, and haven't really noticed any difference in performance, even when it's the same recipe just scaled up.