Doubling a sourdough recipe might seem tricky at first but it’s a game-changer when you want more bread without extra effort. Whether you’re baking for a family gathering or just want to stock up, scaling your sourdough dough correctly ensures you get the same great texture and flavor every time.
Ingredients
To successfully double a sourdough recipe, it’s crucial to adjust each ingredient precisely. Below we outline the Original Sourdough Recipe Ingredients followed by the Adjusted Ingredients for Doubling.
Original Sourdough Recipe Ingredients
Here are the typical ingredients for a standard sourdough loaf:
- 500g bread flour (unbleached, high-protein for optimal gluten development)
- 350g water (lukewarm to activate the starter properly)
- 100g active sourdough starter (fed and bubbly)
- 10g salt (fine sea salt or kosher salt)
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 500g | Unbleached, high-protein |
| Water | 350g | Lukewarm to activate starter |
| Active sourdough starter | 100g | Fed and bubbly |
| Salt | 10g | Fine sea salt or kosher salt |
Adjusted Ingredients for Doubling
When doubling our sourdough recipe, we must exactly double the quantity of each ingredient to maintain the perfect balance of hydration, acidity, and texture. Here is the doubled ingredient list:
- 1000g bread flour
- 700g water
- 200g active sourdough starter
- 20g salt
| Ingredient | Original | Doubled | Notes |
|---|---|---|---|
| Bread flour | 500g | 1000g | Maintain flour quality |
| Water | 350g | 700g | Use lukewarm water |
| Active sourdough starter | 100g | 200g | Must be fed and bubbly |
| Salt | 10g | 20g | Ensure even distribution |
Tip: Use a precise kitchen scale for weighing ingredients to guarantee consistent results in doubling your sourdough recipe.
Equipment Needed
To successfully double a sourdough recipe maintaining the perfect texture and flavor, having the right equipment is essential. We should prepare everything before starting to ensure smooth workflow and precise measurements.
Essential Tools
- Digital Kitchen Scale
A precise digital kitchen scale is non-negotiable. When doubling sourdough ingredients, exact weight measurement guarantees consistency and prevents imbalance in hydration or fermentation.
- Large Mixing Bowl
Choose a bowl that is at least twice the size of your regular mixing bowl to accommodate the doubled dough comfortably. This ensures the dough has enough space to expand during mixing and resting.
- Dough Scraper
A flexible dough scraper helps us handle the sticky, doubled dough easily for folding and transferring without losing structure.
- Proofing Basket or Bowl
Use a large banneton or proofing basket that fits the doubled dough. If unavailable, a well-floured bowl works fine for the final fermentation period.
- Bench Flour
Extra flour is helpful when working with larger dough portions for shaping and minimizing drag.
- Thermometer (Optional)
Checking the dough temperature ensures optimal environment for fermentation, especially important when dealing with larger quantities.
Equipment Size & Capacity Comparison
| Equipment | Regular Batch Size | Doubled Batch Size Requirements |
|---|---|---|
| Mixing Bowl | ~4-5 quarts | 8-10 quarts |
| Proofing Basket | Fits 1 loaf (~500g dough) | Fits 2 loaves (~1000g dough) |
| Kitchen Scale | Precision up to 1g | Same precision required |
| Dough Scraper | Standard size (6-8 inches) | Standard size works effectively |
“Using a digital kitchen scale with precise increments is the cornerstone of successfully doubling sourdough recipe ingredients. This prevents guesswork and inconsistent results.”
By having all these tools ready and properly sized, we can confidently handle the doubled dough without compromising the sourdough’s quality or the baking process.
Preparing to Double the Sourdough Recipe
Doubling a sourdough recipe requires more than just multiplying ingredients. Careful preparation and precise adjustments set the stage for a perfect, larger batch without losing flavor or texture.
Scaling Ingredients Accurately
To maintain the delicate balance of flavors and dough consistency, we must scale every ingredient with precision. Using a digital kitchen scale ensures we measure each component exactly, avoiding the common pitfalls of eyeballing or estimating.
Below is the comparison between the original recipe and the doubled quantities:
| Ingredient | Original Amount | Doubled Amount |
|---|---|---|
| Bread Flour | 500g | 1000g |
| Water | 350g | 700g |
| Active Sourdough Starter | 100g | 200g |
| Salt | 10g | 20g |
Tip: Avoid using volume measurements when doubling. Grams provide reliability and repeatability in baking outcomes.
We recommend measuring ingredients directly into the mixing bowl to reduce handling and ensure proper blending.
Adjusting Starter Amounts
The active sourdough starter is the heart of our bread’s rise and flavor. When doubling, it’s important to double the starter to maintain the fermentation rate that creates that signature tangy aroma and airy crumb.
A few considerations:
- Use 100% hydration starter for this ratio to keep consistency.
- Ensure the starter is fully active and bubbly before use to avoid sluggish fermentation.
- If time permits, refresh your starter a few hours before mixing to boost yeast and lactobacilli activity.
“Doubling the starter proportionally preserves the natural rhythm of fermentation, so your dough develops the right structure and flavor profile without delay.”*
By following this approach to scaling ingredients and adjusting starter amounts, we set ourselves up to successfully double the sourdough recipe with confidence and precision.
Instructions
Doubling your sourdough recipe requires precise attention to detail at every step. We will guide you through each phase from mixing to baking to ensure consistent texture and flavor.
Mixing the Dough
- Combine Ingredients: In a large mixing bowl, add the doubled quantities of bread flour, water, and active sourdough starter.
- Autolyse Stage: Mix only the flour and water first until fully hydrated. Cover and rest for 30 to 45 minutes. This improves gluten development and dough extensibility.
- Add Salt: Sprinkle the salt evenly over the dough. Incorporate it thoroughly by folding and pinching the dough within the bowl.
- Kneading: Use a gentle kneading technique or a series of stretch and folds every 30 minutes over the next 2 hours until the dough becomes smooth and slightly elastic.
- Dough Temperature: Monitor dough temperature with a thermometer; aim for 75°F to 78°F to optimize fermentation.
| Ingredient | Original Amount | Doubled Amount |
|---|---|---|
| Bread flour | 500g | 1000g |
| Water | 350g | 700g |
| Active sourdough starter | 100g | 200g |
| Salt | 10g | 20g |
Bulk Fermentation
- Rest Period: Place the dough in the large bowl covered with a damp cloth or plastic wrap for bulk fermentation.
- Duration: Allow the dough to ferment at room temperature for 4 to 6 hours. The ideal dough should:
- Increase by about 50% to 60% in volume,
- Show bubbles on the surface and sides,
- Have a slightly domed and airy feel when poked.
- Stretch and Folds: Perform 3 to 4 sets of stretch and folds every 30 minutes during the first 2 hours to build gluten.
Shaping the Dough
- Turn Out Dough: Lightly flour your work surface with bench flour.
- Pre-shape: Gently shape the dough into a loose round. Let rest for 20 minutes covered with cloth.
- Final Shape: Tighten the shape by folding edges towards the center and creating surface tension by pulling the dough across the work surface.
- Transfer: Place the shaped dough into a well-floured proofing basket large enough for doubled dough.
Proofing the Dough
- Room Temperature Proofing: Let the dough proof for 2 to 4 hours until noticeably puffy but not over-fermented.
- Cold Proofing (Optional): For better flavor development, refrigerate overnight (8 to 12 hours). Remove the dough from the fridge and allow it to warm for 1 to 2 hours before baking.
- Test proofing readiness by gently pressing the dough surface; it should slowly spring back without fully bouncing back.
Baking the Sourdough
- Preheat Oven: Place baking stone or Dutch oven in the oven and preheat to 475°F (246°C) for at least 45 minutes.
- Score the Dough: Quickly turn the dough out onto parchment paper, and using a sharp blade, make shallow cuts to control expansion.
- Bake with Steam: Place dough in preheated vessel and introduce steam for the first 15 minutes by covering or adding water to a tray.
- Baking Time: Lower oven temperature to 450°F (232°C) and bake for an additional 25 to 30 minutes uncovered to develop a deep golden crust.
- Cooling: Remove bread and cool on a wire rack for at least 1 hour prior to slicing to allow crumb to set.
Tips for Successful Doubling
Doubling a sourdough recipe requires mindful adjustments beyond just increasing ingredient quantities. Here are our top tips to ensure the dough develops perfectly every time.
Managing Larger Dough Volumes
Handling larger dough amounts demands the right tools and techniques to maintain dough integrity and workability.
- Use a large mixing bowl to avoid overflow and give the dough space to expand during bulk fermentation.
- A flexible dough scraper becomes essential for folding and handling sticky, stretchy dough without tearing.
- When mixing, divide the dough into manageable sections if needed to ensure thorough incorporation of ingredients.
- Proper bench flouring helps with shaping the doubled dough without sticking excessively.
- Consider upgrading your proving basket or bowl to one that accommodates the doubled dough size without constraining expansion.
Timing Adjustments
Doubling dough mass impacts fermentation and proofing times. Track time and dough behavior rather than relying strictly on the clock.
| Stage | Typical Time (Single Batch) | Adjusted Time (Doubled Batch) | Notes |
|---|---|---|---|
| Bulk Fermentation | 3 to 4 hours | 4 to 5 hours | Larger mass can slow fermentation activity |
| Final Proofing | 1 to 2 hours | 1.5 to 2.5 hours | Dough may take longer to rise and feel airy |
| Oven Preheating | 30 to 45 minutes | 45 to 60 minutes | Larger dough might require hotter or longer preheat |
- Always use visual and tactile cues such as dough elasticity and volume increase as primary indicators.
- Check dough temperature frequently with a thermometer since larger dough retains heat differently.
- Avoid rushing proofing; underproofed doubled dough risks dense crumb and poor oven spring.
Troubleshooting Common Issues
If challenges arise when doubling sourdough, try these solutions:
| Issue | Possible Cause | Solution |
|---|---|---|
| Dough too sticky | Excess moisture or insufficient flour | Add flour gradually during mixing and shaping; use bench flour liberally |
| Underproofed bread | Insufficient fermentation time | Extend bulk fermentation and final proofing times; ensure starter is fully active |
| Dense crumb or poor rise | Inadequate starter activity or temperature control | Use well-fed 100% hydration starter; maintain dough temperature around 75–78°F (24–26°C) |
| Difficult shaping | Dough too large or sticky | Divide dough into two smaller loaves for shaping; refrigerate briefly before shaping |
Make-Ahead and Storage Tips
When we double our sourdough recipe, proper make-ahead strategies and storage techniques ensure that our bread stays fresh and flavorful over time. Here are essential tips we follow to maximize the shelf life and quality of our doubled sourdough loaves.
Make-Ahead Tips for Doubled Sourdough Dough
- Cold Fermentation
After mixing and bulk fermentation, we refrigerate the dough for 12 to 24 hours. This slow fermentation enhances flavor complexity and flexibility in our baking schedule.
- Divide Dough Before Cold Proofing
Since we’re working with a larger batch, dividing the dough into individual portions before cold proofing allows for easier handling and even fermentation.
- Use Proper Containers
We store dough portions in airtight containers or cover them tightly with plastic wrap to prevent drying out during the cold proofing stage.
Best Practices for Storing Baked Doubled Sourdough Bread
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | Up to 2 days | Store in a paper bag or bread box for crust preservation |
| Refrigerator | Up to 1 week | Wrap bread tightly in plastic wrap to prevent staling |
| Freezer | Up to 3 months | Slice and wrap each portion individually for easy thawing |
- Avoid storing sourdough bread in plastic bags at room temperature, as this traps moisture and causes the crust to soften quickly.
- To refresh slightly stale bread, we lightly mist the crust with water and warm it in the oven at 350°F for 5-7 minutes.
Freezing Tips for Doubled Sourdough Loaves
- Slice our bread before freezing to ease portioning and thawing.
- Wrap slices tightly with plastic wrap then place them in a freezer-safe zip-top bag.
- Thaw at room temperature or toast slices directly from frozen for a fresh-baked taste.
“Proper make-ahead preparation combined with optimal storage methods is key to preserving the signature tang and texture of our doubled sourdough bread.”
By incorporating these Make-Ahead and Storage Tips, we can enjoy the full benefits of doubling our sourdough recipe without compromising on quality or freshness.
Conclusion
Doubling your sourdough recipe opens up great opportunities to enjoy more homemade bread with minimal extra effort. By carefully scaling ingredients and adjusting your process, we can maintain the same delicious texture and flavor in larger batches.
With the right tools and techniques, handling bigger dough volumes becomes manageable and rewarding. Plus, incorporating make-ahead and storage strategies ensures our bread stays fresh and flavorful longer.
Embracing these methods lets us confidently bake larger quantities, perfect for sharing or stocking up, without sacrificing quality.
Frequently Asked Questions
Can I simply double all ingredients when doubling a sourdough recipe?
Yes, but it’s important to weigh each ingredient precisely using a kitchen scale to maintain the correct ratios. This ensures the dough’s texture and flavor remain consistent.
What equipment do I need to double a sourdough recipe?
You’ll need a digital kitchen scale, a larger mixing bowl, a flexible dough scraper, and a bigger proofing basket to handle the increased dough volume comfortably.
How does doubling the recipe affect fermentation times?
Doubling dough volume may lengthen fermentation slightly. Watch the dough’s behavior rather than relying strictly on time, allowing it to rise until it’s doubled and shows bubbles.
Is it necessary to adjust baking times for a doubled loaf?
Baking time may increase slightly due to the larger loaf size. Use internal temperature (around 200°F/93°C) or visual cues rather than time alone to ensure doneness.
How can I store doubled sourdough bread to keep it fresh?
Store at room temperature in paper bags or bread boxes for a day or two. For longer storage, freeze slices or whole loaves, and refresh stale bread by reheating in the oven.
What are the benefits of cold fermentation when doubling sourdough?
Cold fermentation enhances flavor and extends keep time. Dividing dough before refrigerating helps with easier handling and consistent proofing later.
Can I prepare doubled sourdough dough ahead of time?
Yes, using make-ahead strategies like cold proofing the shaped dough overnight improves flavor and fits better into your schedule without quality loss.