It takes the same amount of time and energy to make two loaves of as it does one! So it makes sense to double the mix and the loaves freeze really well. Cut them first so you can use a few slices at a time!
To make two loaves, double all the ingredients from the beginning but keep to the same time-frames. Make sure your jar or bowl is big enough to hold the double quantity for both the starter and the dough.
If you find the double dough mix is difficult to handle, you can make a double starter. When it’s time to make the dough, split the starter across two separate batches of dough mix. This will give you two single portions to handle.
When it’s time to shape your loaves, if you have one big ball of dough, cut it half with a sharp knife or dough scraper and shape each loaf individually. If you let two single mixes rise, don’t cut anything, just shape each individual loaf.
This method of making more than one loaf at a time, will work for making both BLME Sourdough Bread and traditional sourdough bread.
How much starter do I need for each loaf? BLME Sourdough
Each BLME loaf starts with 5g of BLME Sourdough Flakes which makes 180g of starter. This is the exact amount you need for each loaf:
warm kitchen recipe
moderate kitchen recipe
cool kitchen recipe
Doubling the starter process, in one large jar, will produce 360g. Add all of this to your double dough mix EXCEPT if you are making two dough mixes because it’s easier for you handle. If so, you need to add 180g of starter to each of your dough mixes.
Things to consider if making more than 2 loaves of sourdough at one time
You can, of course, make 3, 4, 5, 6 loaves… as many as you want!
JUST REMEMBER
1. You need enough active starter for each loaf.
BLME sourdough recipes require 180g (activated) starter per loaf. The recipes arrange that as you follow them. It’s just handy to know when you come to making the dough if you made the starter in bulk.
2. The timing won’t change, regardless of the volume.
You double the ingredients but you don‘t double the time. Everything else stays exactly the same.
3. How big is your fridge?
If you are using the refrigerator method, which is included in the BLME Sourdough process (both warm kitchen and cool kitchen recipes), you need to know how many loaves will fit in your refrigerator! If they won’t all fit, prepare ahead and time your process to skip the refrigerator method. You can’t decide this last minute. You need to decide before you start so you allow 3-4 hours for proofing and baking once the loaves have been shaped. In the recipes, this happens at 10.30pm. So you need to plan ahead to be at this point earlier. Starting the process at the opposite end of the day to the recipe is an easy way to do this.
4. What baking method are you going to use?
Multiple pizza stones on across multiple shelves can usually handle several loaves at once. My tiny 50cm oven has the capacity to bake 4 loaves at once: 2 each, on 2 stones., across 2 shelves.
A dutch oven will only bake one loaf at a time, so once the loaves are prooved* you will need to put them in the refrigerator while you bake one at a time. The good news is, you can take each one straight out of the fridge when it’s time to bake it. No need to bring the loaves to room temperature.
NOTE! Make sure you reset the baking method each time so the oven and any vessels you’re using are hot enough to cause each new loaf to spring like heaven!
