Advertisement
Dividing and scaling
Appears in
Published 2016
If a recipe is for more than one loaf, or is formed from more than one piece (e.g. a plait) you will need to divide the dough. This is best done with your trusty dough scraper, with the aim of getting it right first time, rather than nibbling bits off one piece to add to the other to even them up.
Ideally, you should check the weight of each piece using electronic scales. Equal weights helps ensure they bake at the same speed, are aesthetically pleasing and, for professional bakers, it is important (or even legally required) that each weighs the same.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldโs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title