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Quintupling a Babka Recipe! Help!

avabutler's picture
avabutler

Quintupling a Babka Recipe! Help!

My dad and I got a 20 Quart Hobart Mixer a few weeks ago and are experimenting with our first enriched dough. We're making babka and I was wondering if I can just multiply all of the ingredients by 5?

The recipe I normally use doesn't have everything measured out in grams. Can I just multiply the current measurements by 5 or do I have to convert everything before I multiply by 5?

Here's the recipe:

  • 1/2 cup whole milk
  • 1 packet active dry yeast
  • 2.5 ounces sugar
  • 18 ounces flour
  • 1 tsp kosher salt
  • 4 large eggs
  • 12 tablespoons butter

Thank you!

Anon2's picture
Anon2 (not verified)

Be it weight or volume. However the recipe you have is a bit mixed and with volume being inaccurate then 5x that is 5x the inaccuracy. How about using a babka recipe which is all by weight? 

https://youtu.be/zum64_8V9qA

P.s. on second thoughts liquid by volume (if you're using measuring cups) is quite accurate. Eggs, even in a recipe done by weight, are more often than not just expressed by how many eggs and not the weight. That only leaves the butter. So I think you're original recipe x 5 should be fine. But the recipe I've attached looks really good. Something you might wish to try.

semolina_man's picture
semolina_man

Step 1: become very familiar with a recipe. This means make the recipe two or three times before scaling up. 

Step 2: convert all measurements, liquid and volume, to weight (grams), by weighing the amounts you actually used in the un-scaled recipe.  No exceptions.

Step 3: try a prototype batch at 2x scaling.  If successful, proceed to step 4.  If unsuccessfull, make corrections and repeat step 3.

Step 4: scale weight measures by 5x. 

 

If you skip these steps the risk is you make a 5x scaled recipe that isn't very good.  Time and expense wasted.  That's alot of bad babka to eat.  Is there such thing as bad babka?  Maybe not.  ;)