December 23, 2014 - 10:16am
Doubling Recipe?
I am really happy with the sourdough recipe I have right now. It makes about an 850 gram loaf.
I bought a couple of bannetons - one round and one oval. The round is for a 750 gr loaf (although I proofed my loaf in that one just fine) and the oval one is for a 1.5 kg loaf.
If I want to make a larger loaf in the bigger banneton, or make two regular sized boules, can I just double the recipe that I usually use, and divide the dough before forming the loaves? I'm not sure if I need to double the starter or not...
The recipe I used has the following totals:
110gr starter (40 gr starter from fridge brought to room temp, 40 gr water, 30 gr rye flour then left over night)
402g AP flour
342 g water
38 g rye flour
11 gr salt
Thanks for your help.
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Yes. Just double it.
Easier to understand if you work in bakers percentages.
Why oh why are you still feeding your starter like that?
LOL, because it made awesome bread and I'm afraid of messing with it. :)
OK, so what should I do then? I take the starter out of the fridge and bring it to room temp. Then I use how much and feed it how? I will try it a different way next time.
I tell you what. Just double it for now and do exactly the same as you did before. It does work as you know but there are better ways. Sometime over the next few days i will email you on TFL and we can discuss this at greater depth. Looking forward to seeing more tasty creations.
Now that I've made a few good loaves, I'm not as afraid to play around with it. Maybe after Christmas. :)
Abe, I for one am very happy if people do not use Bakers percentage because I do not understand it.
How would you feed the starter and use it?
To me it sounds just fine and if one is happy with the results one should carry on:)
Bakers percentage. I think there is an advantage to it because as long as you know the percentage the proportions of ingredients to the flour will always be the same and therefore easier to adjust.
I am in favour of always feeding the pre-ferment with flour that is equal to or greater than the amount of starter used. You want the levain to be nice and active but if fed lesser than its own weight you'll run the risk of a sluggish levain. Now in the small quantities kelowngirl is using its not going to make that much difference but it's just good practice. She also advised me that there is no aim to the 120% hydration starter being created other than not being comfortable with feeding any other way. So while a pre-ferment of this hydration is fine it makes sense to be confident in being able to plan one with an aim. If that makes any sense.
From everything I've read and a couple of my own trials, you can increase or decrease by any factor you want. So, you can alter your dough amount by 2x, 1.4x, 0.7x or whatever you need to get the total weight that works in your two bannetons.
Thanks - that's exactly what I needed to know!
Two breads from one dough...
1st one do as usual. Bulk ferment, shape, final proof and bake.
2nd one... Bulk ferment, shape, leave out at room temperature for 40min - 1hr then refrigerate overnight then bake straight from the fridge.
Compare and contrast.
I might give that a go too, after Christmas/new year has gone. I am curious as to how it would change the flavour profile. Good luck!