Questions about Sourdough Shaping and Sizing
I plan to bake two batches of San Joaquin Sourdough this weekend--one for batards and one for ficelles. I will mix both at the same time, and bulk retard one batch an hour longer for consecutive bakes. A couple questions:
(1) Should I mix them in one double batch and retard the double batch as one, or do them separately? Maybe it doesn't matter. I'm inclined to do them separately because of my bowl capacity (I think the largest is 6 quart) and the effort of hand-mixing a dough ball of such size. If I do a double batch, what stage would be optimal for dividing the ball into two ?
(2) What weight should each ficelle be? Will a batch of the SJ SD (1020 grams total dough weight) yield four or five? My constraint is the size of my baking stone (16" x 14").
Thanks for any advice.
Glenn
Hi, Glenn.
Your 6 qt bowl should be large enough for a double batch of dough.
I scale ficelles to about 200 g.
If I were doing it, I think I'd make the double batch of dough. I'd scale pieces for 4 ficelles @ 200 g each. This would leave you 2040-800 = 1240 g of dough which I'd divide and shape either 2 large or 3 smaller bâtards.
Note that you could also shape one as a small bâtard and another as a larger boule. Or any other combination that suites your fancy.
Just adjust your baking times somewhat to the weight and shape of your loaves. (Boules take longer than bâtards of the same weight.)
David
I'll follow your advice (double batch, 200 g ficelles, and do what I want with the rest). You'll taste the results.
Glenn