Need help doubling recipe
I have a great recipe for Italian bread, but when I double it the dough is to wet. I have tried the bakers percentage, but something goes really wrong.
Here is the recipe
2 cups bread flour
1/4 tsp yeast
Kneed and put in fridge over night.
The next morning take starter out and mix dough
3 cups bread flour
10.7 oz water
1 tsp yeast
Mix dough and starter with 2 tsp salt. Let rise one hour, stretch and fold. Continue with until 3 rises have completed. Shape for final rise of one hour. Bake at 500degrees for 10 minutes, then lower overn to 400 degress and bake and additional 30-35 minutes.
This bread tastes awesome, yet when I double the recipe I run into all kinds of problems. Anyone have any ideas? Thanks