The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Doubling FWSY Pan de Campagne?

LauraJP's picture
LauraJP

Doubling FWSY Pan de Campagne?

HI! My father in law just gifted me 2 new bannetons. Since I have 2 DO, I would like to try to double a batch of Pain de Campagne. Can I do this by hand still, in same large 12 qt campro bin? 

Another Girl's picture
Another Girl

Hi Laura. The formula as published in FWSY makes roughly 1800g of dough, enough for 2 large loaves, so no need to double it. If by chance you have a scaled down recipe from another source, feel free to scale up. If you're talking about hand-mixing 3,600 grams of dough, well, you'll need much bigger hands than mine! ;-) 

LauraJP's picture
LauraJP

Yes, I was interested in making 4 loaves and def not sure I can pull off lol! Curious if anyone has tried. I have 4 bannetons by accident of Christmas Gift of the Magi, and 2 dutch ovens. Thinking I could maximize baking day. But perhaps I'll just mix up 2 batches in diff containers. I only have one of the very large 12 qt Cambro containers, so I'd have to see if the second batch could fit in a 6 qt container, or just a large pot. 

 

Thanks for any ideas on doubling!

 

retscpo's picture
retscpo

Laura,

I am an avid FWSY follower and regularly make Pan De Campagne using Ken's ratio's however, I have modified it a bit to include rye as well.  Anyway, when I make time to bake I always double all of my recipes so I can put some in the freezer to have an emergency stash! I always do mine in two separate containers as it is much easier to manage and enables you get a better incorporation, especially during the autolyze stage. 

I have found that doing such large amounts of dough in one container by hand lends to creating pockets of non-hydrated flour balls which turn hard in the final product.  You can avoid this by using a heavy duty mixer to get a more thorough mix for autolyzing ( I have a Commercial Grade Kitchen Aid which can handle very large batches of dough), but then you still have to deal with finding a large enough container to facilitate that amount of dough.  Your best bet is to split it into two containers. I too started with just two bannetons, I am now up to a dozen in varying shapes and sizes and I have a feeling this collection is only going to grow over time, this is a very addicting and satisfying hobby (Obsession) :)  Good luck.