Seven Things I've Learned about Baking Sourdough Bread in Bulk | Episode 55

Learning to bake in bulk is a necessary learning curve for sourdough microbakery owners, but it comes with its challenges. Transitioning from baking a couple of loaves to managing 6 or more requires new skills, tools, and techniques. I’ve made plenty of mistakes along the way, and in this blog post, I’m sharing the lessons I’ve learned to help you bake smarter, not harder.

This post will walk you through tips for managing your starter, scaling recipes, mixing dough, proofing, refrigeration, and baking techniques. Whether you’re scaling up for the first time or looking to streamline your process, these insights will save you time and stress.

Starter Tips

1. Keep Starter Management Simple: You don’t need a massive amount of starter. Maintain about 30-50 grams of active starter in a small container at room temperature. Store cold discard in a separate container in the fridge for recipes like cookies or crackers.

2. Bulk Up Starter Efficiently: For a big bake day, feed your starter at a 1:5 or 1:10 ratio. For example, if you need 1,000 grams of starter, feed 100 grams of active starter with 450 grams of flour and 450 grams of water. Adjust the ratios based on your batch size.

3. Timing Is Key: Feed your starter the night before you need it. A high ratio feed (1:10) typically peaks within 12-16 hours, depending on your home’s temperature.

   
   

Scaling Recipes

4. Multiply with Confidence: Bread recipes scale using straightforward multiplication. If your recipe uses 1,000 grams of flour for two loaves, multiply the ingredients for your desired number of loaves.

5. Use a Spreadsheet: Create a spreadsheet to store your recipes and calculate ingredient quantities automatically. I’ve even created a customizable spreadsheet you can purchase if you’d prefer not to build your own.

   
   

Dough Mixing Techniques

6. Bins Over Bowls: Mixing dough in large bins saves time and reduces mess. Instead of using multiple bowls, you can mix six loaves’ worth of dough in one bin.

7. Wet Hands for Easy Mixing: Keep a container of water nearby. Wetting your hands helps prevent dough from sticking and makes hand mixing smoother.

8. Choose the Right Mixer: If you’re scaling up, consider investing in a mixer. Smaller mixers like Bosch or Ankarsrum handle up to six loaves, while larger spiral mixers like the Estella can handle up to 24 loaves.

   
   

Managing Inclusions

9. Add Small Inclusions Early: Mix seeds and similar inclusions directly into the dough during the mixing stage.

10. Add Larger Inclusions During Coil Folds: Sprinkle ingredients like nuts or dried fruit onto the dough after the first coil fold.

11. Handle Cinnamon and Sugar with Care: Add these ingredients during lamination, not earlier, to avoid fermentation issues or a sticky mess.

    
    

Proofing Tips

12. Watch the Dough, Not the Clock: Bulk dough rises faster than smaller batches due to retained heat. Learn to judge readiness by how the dough feels, not by a set time.

13. Master the Basics First: Stick with beginner recipes until you consistently achieve good results. Confidence in small batches will prepare you for bulk baking.

14. Adjust Preshaping Timing: Preshape dough earlier than usual to allow for a longer bench rest. This creates soft, relaxed dough that’s easier to shape.

    
    

Refrigeration Strategies

15. Monitor Fridge Temperature: Use an analog thermometer to ensure your fridge maintains consistent cooling. Large amounts of dough can temporarily raise fridge temperatures.

16. Stagger Refrigeration: If possible, stagger loading dough into the fridge in batches. This prevents overproofing by giving the fridge time to cool each batch effectively.

17. Skip Plastic Covers: Avoid covering dough with plastic, which traps heat and slows cooling. Leave dough uncovered in bannetons for better results.

    
    

Baking Techniques

18. Explore Baking Options:

    • Dutch Ovens: Great for small batches but limited for bulk baking.

    • Enamel Roasters: Lighter than Dutch ovens and effective for steaming.

    • Loaf Pan Method: Cover one loaf pan with another to trap steam.

    • Open Baking: Use a baking steel in a residential oven for a rustic look.

      
      
    
    
    
    

Final Thoughts

Bulk baking is a journey, and every baker’s process is unique. Don’t be afraid to experiment, make mistakes, and find what works best for you. Remember, even an overproofed loaf can become croutons, breadcrumbs, or bread pudding.

Practice makes perfect, and every batch is a step closer to mastering the art of bulk baking.

If you have questions or want me to cover a specific topic, send me a message on Instagram—I’d love to hear from you!

Happy baking!

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