Been experimenting with scaling up a bit lately. Not quite as successful as when making one or two loaves, but we're getting there. These are "Complet" sourdough loaves. 70% true, total-grain flour, 30% white.
- Benjamin Holland's Blog
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Question: Did You mix all of those in one batch? How did the larger amount affect the fermenting time? Oops, that's two questions. ;-)
Yes, all in one batch. I gave them the same bulk fermentation time, but it seemed that the dough fermented *more* in that time than usual. Perhaps a bit too much, but I'm not sure. There are a few other variables to address as well. Is that what you (or others) would expect? Does a larger bucket of dough usually need less fermentation time?
One aspect may be that I bulk ferment in the fridge, and the larger mass may take longer to come down to the retarding temperature, leading to more activity for longer.
Interestingly, while the loaves didn't rise as much as I like, and the crust did not turn out as good (too dark all over, not enough gradient), the crumb was better than usual, with more open structure throughout (not just holes on the edges, but large cavities in the middle and dispersed throughout). Really good flavor. My goal is to combine that crumb with the rise, ears, and crust of my smaller batches.
A larger mass absolutely takes longer to come down to temperature. What you have stumbled upon is the farther end of the fermentation spectrum: while the sugars get eaten up and the yeast have done the work, resulting in a matte crust with little bloom, the crumb becomes very light and soft. I love it, and I daresay it's the best way to eat whole wheat (I hate whole wheat usually).
Ok, this is very helpful, thank you. Is there any other process effect of scaling up, other than slower temperature changes? Theoretically, if I carefully equalize the time/temp of fermentation, will I get the same results at different scales?
Does the bacterial development (or other processes) change because of the mass of dough even if temperature is held constant?
I liked it a lot too, but this is a hair too far in my opinion. The most recent blog post I have up is closer to what I like.
Thanks so much for your input.