Vermin8
Cook
If I want to double a bread recipe to make 2 loaves instead of 1 - do I need to double the yeast, also (to about 4 tsps vs. 2 tbsps for one loaf, which is standard) or will the 2 tbsps be sufficient?
You also should double the kneading time.
Petek
You also should double the kneading time.
Petek
Is that a real word or did you just make that up?"rubberier"
I would be careful with that advice. Bread dough will toughen up with excessive kneading, and you could end up with a dense bread. I would only knead long enough for the dough to pass the "spring back" test. Press two fingers into the dough about 3/4" deep, and if the dimple springs back, it's kneaded enough. Soft and elastic like a baby's bottom is how I was taught.
Is that a real word or did you just make that up?
I believe it is part of Tatt's unique lexicon.
The source for my advice is Laurel's Kitchen Bread Book, p. 37: "If you want to make two [loaves], double all the measurements and the kneading time." However, I agree that an experienced baker will rely on other factors to determine when the dough is sufficiently kneaded.
Petek
Exactly but it really doesn't help the home cook unless they want to use these professional techniques and we were not taught to bake that way. Perhaps we should have been.
But since we were NOT taught in these methods, and with the price of scales being within most people's reach, I think we should promote these professional methods more and more.
The source for my advice is Laurel's Kitchen Bread Book, p. 37: "If you want to make two [loaves], double all the measurements and the kneading time." However, I agree that an experienced baker will rely on other factors to determine when the dough is sufficiently kneaded.