The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

doubling & tripling recipes - do you double & triple the instant yeast?

mariajef's picture
mariajef

doubling & tripling recipes - do you double & triple the instant yeast?

hi


i'm tripling the recipe "whole wheat hearth bread" on p. 153 of reinhardt's "whole grain breads" book.


i feel somewhat leary of tripling the instant yeast called for.


any opinions?


 


jeff

DanOMite's picture
DanOMite

if your doubling the WHOLE entire recipe then yes you need to triple the yeast as well, unless you want a slower rise, but if you want it to perform the same way just simply triple the amount. In the process of doing all this, do yourself a favor and right everything down in the amount thats doubled or tripled, it'll make your life a whole lot easier in the long run.

happy baking :)

P.S. take pics!

Mike Avery's picture
Mike Avery

Breads without spices scale smoothly.  When we were running a bakery, we put our formulas into spreadsheets and scaled from as few as 2 loaves to as many as 50 without changing the proportions of anything.  I never felt that it was necessary to use proprotionally more, or less, riser as the recipe was scaled up or down.


 


If the recipe is doubled, double everything.  If the recipe is tripled, triple everything.


 


One consideration if you are baking at home - how many loaves can you bake at a time?  Fully risen dough can only be held so long and then it starts to deteriorate.  With wheat breads, I wouldn't make more than two oven loads at a time.  If it's all the same recipe, I'd wait a bake time between batches.


 


So, if you need to make 6 loaves and can bake 3 at a time, I'd make all 6 at once.  Usually wheat breads can be held a bake cycle.  If I needed to make 9, I'd make 3, wait however long the bread would bake, and then start a batch of 6.


 


Hope that helps,


Mike

yeasty-loaf's picture
yeasty-loaf

I wish I'd searched the site before I posted my most recent question about scaling & yeast as this post answers my question perfectly doh!

thanks guys :)

Kris

cjjjdeck's picture
cjjjdeck

I appreciate Mike Avery's post.  He confirms the use of a Baker's Percentage when making any size batch of bread dough.  I especially appreciate his comments on timing your loaves.

On page 143 in the book your using, Peter describes "Baker's Percentage".  It can be a bit confusing to read at first, but it does make perfect sense, especially for commercial bakers.

If you look on the top right border of page 155 in your book, you'll see a section that shows percentage of ingredients to flour being used on that recipe your making (that is the Baker's Percentage for your recipe), so yes, the ratio of ingredients doesn't change with volume.  I liked this way of working with ingredients so much I ended up purchasing a percentage scale (got a great EBay deal).

 

yeasty-loaf's picture
yeasty-loaf

Hi, Thank you  for the tip. I read the section but still wanted to make doubly sure with regard to the yeast. I have now started working in Baking percentages. It is the easiest way to scale a recipe and with a bit of practice it becomes as easy as doing a traditional recipe measurement.  

Kind regards,

Kris