The other day I needed twice the amount of bread of a FWSY recipe and I simply doubled the ingredients, including the yeast. I found that it bulk fermented and then proofed way faster than it usually does. The quick question is, should the amount of yeast be increased in the same proportion as the rest of the parts?
Gracias,
Bryan
Was the recipe measured by cups, spoons, etc. or by weight? Scaling a recipe of any size, in any direction, can only really be done accurately by weight. The really quick answer though, is that if the bread fermented faster, then no, the yeast should not have been increased in the same proportions that you used, but slightly less.
Bread recipes are often worked out in percentages with the flour always taken as 100%. Let's do the math both ways. A recipe off the top of my head with percentages first...
PERCENTAGES
Flour : 100%
Hydration : 66%
Salt : 1.5%
Fresh Yeast : 1%
RECIPE
Flour : 500g
Water : 330g
Salt : 7.5g
Yeast : 5g
NOW IF WE SIMPLY DOUBLE (on the left) and PERCENTAGE INCREASE (on the right)
Flour : 1000g (500x2) I Flour : 1000g (always 100% of the recipe)
Water : 660g (330x2) I Water : 660g (.66x1000)
Salt : 15g (7.5x2) I Salt : 15g (.015x1000)
Yeast : 10g (5x2) I Yeast :10g (.01x1000)
You've done it just fine.