This Is Your Sign To Go For It!

I started my sourdough journey about year ago and just like everyone who’s just starting out I ran into obstacles. I met some great people through this sub who helped me tremendously, so this is my attempt to give back now that I feel I’m in position to help others.

If you’ve been thinking about trying to increase quantity of your dough to make bigger batches but not quite sure where to start. This is the post for you!

Recipe/Process: General Recipe

-350g warm water per loaf (~77°F). I use cold filtered water from the fridge and microwave it for about a minute. I’ll talk more about the water later.

-100g starter per loaf

-500g flour per loaf

-10g salt per loaf

Incorporate all the ingredients until there’s no dry flour visible. Let sit for 30-45 minutes. Then do 4 rounds of stretch and folds (30 minutes between rounds). I add my inclusions during the stretch and folds beginning on round 2. Just add a little and fold out in and continue that process.

Inclusions:

I try to keep my total inclusions to about 20% of the flour weight, so about 100g total for inclusions. This is just my rule, but lots of people measure with their heart and that’s okay.

Increasing Quantity

Don’t over think this. Just 2x, 5x, 10x your quantities. I bought a clear plastic container from Home Depot that was $5 and I can get about 11-12 loaves done at once in it.

Equipment

I posted a few weeks ago how I gave up the DO. Using cheap tin loaf pans from Amazon has been a game changer for me. They’re nice and small and I can get 12 on the top shelf in my fridge. I can bake 12 at a time in my oven.

***this is the trick to producing more loaves efficiently

I’ve included pictures of my most recent batch. This is a blueberry, lemon zest, and cream cheese chip batch. This took me the same amount of time as making one loaf (except for the shaping).

People want your bread! Go sell it to them!

Edit: ignore the print on the last picture. That was a post I made to sell on my socials.

Edit 2: I forgot to talk about the water temp which I mentioned in the beginning. A lot of new bakers don’t realize how much warmth the dough retains from the initial water temperature so I encourage you to temp the water so you have a good idea of what your dough temp will be. It’s not all about the ambient temp of the room. Also, this is a great way to manipulate fermentation, so if you’re running low on time, use a bit warmer water.