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LAPreviously I mentioned the importance of having a system. This might not be everyone’s ideal “system” but most micro bakers would agree they have a system of how they achieve large bake efficiently.
I go into more detail in my highlight “Bulk Baking” on my page, but here is an overview of my system:
If you are interested in any of these items for bulk baking I have them all linked in my bio in my Amazon storefront. I like to keep my content free so I appreciate your support as there is a small commission I receive if you do shop my storefront. ❤️😊
I make 84 loaves using the following items in the video:
-3 big white bins (20 loaves per big bin, I personally don’t do any more than that. You can, but I am comfortable with 20)
-2 large metal bowls, I can fit 10 loaves in each bowl)
-2 of the 6qt cambro clear container & the big 12qt clear cambro container.
I also know that each of my 6qt cambro containers comfortably fits 1700g active starter. I need 1500g per 20 loaves per my loaf recipe. So I’ll mix 200g starter with 750g water & 750g flour. Which makes it almost 1:4:4 feeding ratio.
Once I dump my dough and weigh out my loaves I usually have enough dough left over to have an extra loaf as my loaf recipe isn’t an exact 900g, it’s a little over. So when making bulk I know I’ll have an extra from my white bins without having to account for it.
Did you find this helpful? Let me know in the comments if you like this kind of content!
To my fellow bakers, what does your system look like for your big bakes?
#bulkbaking #microbakerykitchen #inhomemicrobakery #cottagebakery #ladysourdough #sourdough #sourdoughstarter
@lady.sourdough
