proofing times for extra large breads
just a quick question.
Ive been asked to make 1500g sourdoughs for someone. I currently make 900g loaves and have that sorted. Ill start experimenting in the morning but in the meantime Im wondering if 1500g loaves take much longer to proof. I know it makes sense that they would (more dough more fermenting needed) however I seem to remember reading somewhere that as yeast multiplies fermenting goes faster thus, counter-intuitively larger amounts of dough ferment faster than small amounts. Is there any truth in that?