Making multiple doughs and loaves…

🌟 if you want to double or triple my master recipe, feed your starter double or triple the usual amounts to generate the amount of active starter you’ll need to make your doughs.

🌟 you don’t need to start out with more starter for it to be able make more; just feed your usual base amount for the job, it will work perfectly.

🌟 if you want to double or triple my master recipe, just double or triple all of the quantities.

🌟 I always use one bowl per dough when I make multiples rather than one large single dough in one bowl. The main reason for this is that when I prove my dough overnight it grows and fills the entire bowl, so I would need an absolutely huge bowl to hold a double or triple batch of dough.

🌟 I also use one bowl per dough as I like to know that I’ve fully mixed and incorporated all of the ingredients well. So whether I make 2, 3 (or 4, as I was in the pic), doughs, I use 1 bowl per dough. It’s also a lot easier than trying to split the dough further down the line.

Plus a huge batch of dough would become quite difficult to manage!

🌟 if you do make a single bigger dough and therefore one huge loaf, you will indeed need to bake it for longer.

🌟🌟🌟 Happy Baking 🌟🌟🌟

2 thoughts on “Making multiple doughs and loaves…”

  1. Elaine I usually triple or even 6 times your recipe and use a Cambro container then at the end dump and cut into all the sizes I need. Sometimes I use 3 different sizes bannetons. Even if I don’t do different sizes I find it easier than measuring 3 to 6 different times And SF that many containers. Also my dough is getting a little to sticky reciently to do decorative scoring as well as I did. I’m assuming I should just use less starter. It’s starting to hit 70 F

  2. Hi, wow, that all sounds great! And yes, drop the amount of starter now it’s getting warmer x

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