Many families including mine and most of my friends rely on bread as their easy go-to staple food, always useful, always on hand. Its easy to see why, bread is loved by kids and adults, you or your kids are hungry, you are busy, grab some bread, spread it or fill it and there you have a quick, easy and cheap snack. However, many busy families rely on shop bought bread and buy bread in bulk rather than baking bread in bulk. Here, my baking bread in bulk demo will show you how you can bake lovely basic homemade bread in large-scale to feed your family for a week or more in only one baking session. Now, why on earth would you go to the trouble to bake your own white sandwich bread when you can buy it in the supermarket? There are many reasons but here are 3 that I consider good reasons, baking homemade bread is (1) good for your body, (2) good for your budget and (3) good for your soul! Let me explain myself here…your own homemade sandwich bread is made from only natural ingredients, you can leave out any extra artificial ingredients that may be included in supermarket bought bread, that must make it better for you and your family. My loaves of sandwich bread are made using top quality organic ingredients and still only cost 1.50Eur per 900g loaf to make (not including energy costs), better for your budget. There is a certain “feel good factor” that comes along with baking your own bread that you definitely do not get from buying your bread in the supermarket, so go ahead and knead away your stresses and bake your own bread, its worth it.
So read my bread baking in bulk further, it is a very simple demonstration showing you how to bake bread in bulk at home. The recipe used here is for a basic white sandwich bread. However this scale-up to large-scale baking at home can be applied to other breads, check back soon to see how to bake healthy bread in bulk. That post is coming….
Before you start, and to guarantee that your bread baking in bulk is a success (especially if you are new to bread baking) you may find it useful to take a quick look through my bakers dozen-bread baking tips.
Ingredients for 4 med-large sandwich loaves.
The upper limit to kneading in home mixing machines or by hand, I have found, is a dough made from ~1.5kg of flour. So I encourage you to start by weighing and kneading 2 seperate batches of dough one straight after the other and then combine them. I know it is superfluous to list the dough ingredients twice like this, but I feel it does make it easier to visualise how this bulk bake will go.
Dough 1 Dough 2
800g warm water 800g warm water
1200g strong bread flour 1200g strong bread flour
20g dried yeast 20g dried yeast
36g salt 36g salt
40g oil 40g oil
1. Making the dough.
Combine the ingredients for dough 1 and knead them with the dough hook of your electric mixer for ~6 minutes. While dough 1 is kneading weigh out the ingredients for dough 2 into a large bowl and mix to combine. Dough 1 should be now finished, tip it out onto the work surface. Then put dough 2 into the mixer and knead that one for 6 minutes. While the machine takes care of dough 2 you can finsh the kneading of dough 1 by hand and then place in the largest container (pre-oiled) that you have. Then tip dough 2 out of the machine, finish its kneading by hand and then let it join dough 1 in the proofing container. Clearly if you do not have an electric mixer, just knead each dough consequetively and then combine.
2. Bulk ferment.
Loosely cover the dough, either with plastic wrap or by loosely placing on the container lid without sealing it on. leave a room temperature to ferment and rise for 1.5 hours or until at least doubled in size.
3. Fully deflate.
Turn out the risen dough, flatten out and fully deflate it by folding, flattening and refolding a number of times whilst squeezing out all the air.
4. Divide and shape.
Its enough to just divide the dough into 4 equal sized pieces, however for perfectly identical sized loaves you could also weigh out 4 dough portions.
5. Final proof.
Form each dough piece into a tight oval shape place into buttered loaf tins. Loosely cover with a teatowel and leave to rise at room temperature for 45-60 minutes until almost doubled in size. The loaves will rise further in the oven so don’t be tempted to leave them to fully double in size. pre-heat your oven now to 250degrees C.
6.Prep for the oven.
7.Bake and baked.
As quickly as you can get all 4 loaves into the oven. Because you are putting 4 loaves into the oven at once there is going to be an unavoidable loss in heat at the beginning, try and minimise the heat loss by being fast and keeping the door open as briefly as possible. after 10 minutes, reduce the heat to 200 degrees and then bake for a further 35-40 minutes or longer if you want extra browning.
Allow to cool on a wire rack. Enjoy 1 loaf straight away with any topping you like. Bag the other 3 and freeze for later in the week. Now put your feet up, you’ve baked enough for a while there!
end of; How to make bread in bulk at home demo