Does anyone have a sourdough recipe that will yield 6 loaves for this mixer that could be shared? I’d love to start out with some known figures. How much does each loaf weigh?
I make 4 loaves using the first recipe at the freshloaf.com/node/25940. Normally I make the sour dough in 3 bowls. I use the recipe for each bowl. Contrary to instructions I ferment for 24 hours at 77-78 degrees. I made a proofing box I use in the basement. I then mix my paste with the sourdough and mix. Each bread pan has approx. 1225 grams of dough. I get out of 3 bowls 4 loaf pans. By increasing the bowls will increase the amount of loaves. What I recently discovered on my loaves is the proofing time is not the same per the type of grind on the flour. I was having a loaf proofing time of 2hrs and now with a courser rye flour my proofing time is 5 hours.
Six loaves is a big experiment if it goes south.
I make 4 loaves using the first recipe at the freshloaf.com/node/25940. Normally I make the sour dough in 3 bowls. I use the recipe for each bowl. Contrary to instructions I ferment for 24 hours at 77-78 degrees. I made a proofing box I use in the basement. I then mix my paste with the sourdough and mix. Each bread pan has approx. 1225 grams of dough. I get out of 3 bowls 4 loaf pans. By increasing the bowls will increase the amount of loaves. What I recently discovered on my loaves is the proofing time is not the same per the type of grind on the flour. I was having a loaf proofing time of 2hrs and now with a courser rye flour my proofing time is 5 hours.
have a dandy day. Richard
I appreciate that Richard, many thanks
I make 6 every 7-9 days but haven’t used the ank for the larger quantity.