Bread

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Nef in reply to @kboy

Hard to say though. Very different folding 15kg of dough in a tub vs a single loaf in a bowl, although I couldn't say the exact effect. You definitely degas it less the more dough is in there. One of the main reasons I used 1.5kg flour per batch - the bulk fermentation is so much more reliable (and it works in my big mixer better).

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kboy in reply to @Nef

Got me thinking. Could I make double the amount, but retard half of it in the fridge for 36-48hrs instead of the usual 8-12?

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Thrustvector in reply to @kboy

I think there are methods that do that - I vaguely recall the 'artisan bread in five minutes a day' lot do something similar - but I'd be wary that if you're using enough yeast for a standard proof it might over-proof if left long enough, even retarded.

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