Batch sizes and hydration
Oh The fresh Loaf. My fave place in the interwebz!
I work my bread in 12qt. cambros. 4 loaves (2k flour) at a time. Recently I got a new bigger oven and have been trying to duplicate my production so I tried making 4 kilo batches, 8 loaves at a time. But with that amount of dough in a cambro, I found it hard to stretch and fold, to turn the dough, and somehow it feels way wetter than I'm used to. I'm going for 72% hydration (I'm in the tropics), but I'm thinking I might need to go lower...
Do bigger batches require different ratios? This dough feels very watery. Perhaps having relatively less exposed surface vs the heart of the dough holding all the water makes a big difference.
Anyone trying to do such big batches by hand? Tips?