Most of the common and popular sourdough recipes I've seen call for 1000g of flour, ultimately divided into 2 loaves. Does the dough "behave" better when there is more of it (1000g), as opposed to a single loaf batch, say 500g?....or does it not make any difference? It's certainly easier to handle at 500g. Thanks.
Hi, Faerting.
The biggest difference in my humble opinion, will be in the mixing method. The next different will be length of time for fermentation. The other differences will boil down to personal preference.
The mix
Mechanical mixer
Most mixers, even the home mixers will do a better job with the larger 1,000 g batch.
2. Hand mixing
When using the various techniques for developing dough by hand the smaller batch will be easier to handle and come together faster. That being said, the larger 1000g batch is very manageable.
3. The larger batch will generate and retain more heat. Leading to a shorter time for termination.
4. The larger batch will have the added step of divide, pre shape, shape. Although, 1000 g can make a nice single bread also.
In conclusion, while there are the differences both work well. I would not categorize one better than the other. When starting out the small batch is probably better. Once comfortable, I think the 1000 g batch is more efficient. A 500 g raw dough bread does not last long at all. I hope you find these insites helpful. The photo is for inspiration.
Best regards,
Will F.
See Large Mass Fermentation at https://www.thefreshloaf.com/node/33734/large-mass-fermentation for a much earlier (13 yrs +/-!) discussion of this topic. In that thread I myself made reference to comments by an instructor at SFBI, to the point that mass does matter, but to get the effect you must make at least 1.5kg of dough. Follow the link for the rest of the discussion, but I'll say in advance that there is not a lot more there.
Bake Happy
OldWoodenSpoon
So if we have a nice home baking setup with proofing box and correct dough temperature coming off the mixer (mechanical or hands) will a big dough weight ferment faster?
The only reason I can think of why it might is if the big dough is generating heat by fermentation and the dough temperature is rising - as mentioned in the linked post. I guess the well equipped homebaker could have a ramping temerature controller on his/her proofing box to simulate this, but probably easier to wait a bit longer or add a bit more yeast or levain.
Here's a recipe from a previous generation of bakers with differing batch sizes. It certainly shows that the yeast addition isn't pro-rata, except for the two smallest weights (not sure why that is):
Lance
I am easily swayed by scientific evidence. That being said, the Anecdotal evidence from my kitchen shows a marked increase in fermentation activity after the first hour or so of bulk; when making big batches. I have always attributed this to the heat generated by fermentation. The photos show one of my 2000 g (approx) formulas, that I ultimately divide into four 500 g breads.
Without reading the link. This would aline well will my Anecdotal evidence regarding 2000 g batches.
It does not change - in other words - no. Enjoy!
a recipe using 1000g flour, as is common to make two large loaves, would be more than 1.5kg (1.7kg to 1.9kg or maybe even more, depending on hydration and inoculation).