Mistakes to Avoid When Scaling Bread Recipes
Scaling a bread recipe is simply multiplying ingredients. No. That doesn’t work! Dough is sensitive to added volume. It reacts to even minor variations in water, flour, or fermentation time.
Below, we will discuss common errors people make when scaling bread recipes. Knowing this will help you to prevent inconsistent outcomes and bad batches.
Misjudging hydration
When you add water, flour reacts differently to that hydration. The dough can get too stiff or too loose. So what do you do?
Begin with less water than the scaled calculation.
Add a little at a time.
Watch the texture of the dough
Continue until the dough feels right. Measure in terms of elasticity and stickiness.
Ignoring bulk fermentation changes
Bulk fermentation times usually vary...









