Doubling Your Sourdough Recipe: Tips for Big Batches

Short answer: to bake two sourdough loaves, simply double everything in the recipe. Use a larger bowl for bulk, divide for shaping, and bake in two Dutch ovens (or one large vessel). The extra effort is minimal; the extra bread is significant.

Why double-batch

Doubling makes sense when:

• You eat through a loaf fast
• You want to gift bread
• You bake for a family or group
• You'd rather bake once than twice

For nearly the same active time, you double the output.

The recipe

Original (1 loaf):

• 500g bread flour
• 350g water (70%)
• 100g starter
• 10g salt

Doubled (2 loaves):

• 1000g bread flour
• 700g water
• 200g starter
• 20g salt

Total dough: ~1.9kg.

What changes when doubling

The biggest changes: bowl size and fridge space.

Mixing a double batch

For 1900g dough:

• Use a large bowl (6+ quarts)
• Mix thoroughly (more flour to incorporate)
• Larger surface for folds (good for technique)

The dough is heavier; expect a slightly more strenuous knead.

Folding a double batch

Folds work the same:

• 4 sets at 30-min intervals
• Wet hands
• Stretch and fold within the bowl

The dough is just bigger. Each fold takes a few seconds longer.

Bulk timing

Bulk time is the same for double batches:

• 4–5 hours at 75°F
• Watch for 50–60% rise (use a marker)
• Same visual signs

Don't shorten bulk because there's more dough — both loaves benefit from full fermentation.

Dividing the dough

After bulk, split into 2 equal pieces:

• Total dough is ~1900g
• Each loaf is ~950g
• Use a scale to divide accurately

Or eyeball it; small differences don't matter.

Pre-shaping

Pre-shape both pieces:

• Round each into a tight ball
• Place on the counter
• Rest 30 minutes

Final shaping

Shape each into a boule or batard.

Place in floured bannetons.

If you have two bannetons: each in its own. If you have one: shape one, then refrigerate. Shape the second.

Cold retard

Two baskets in the fridge:

• They take up more space
• Cover each separately
• 12–24 hours

Plan ahead for fridge space.

Baking

Two options:

Two Dutch ovens

If you have two Dutch ovens:

• Preheat both at 500°F for 60 min
• Bake simultaneously (one in each)
• Drop temp to 475°F when loading
• 20 min covered, 22 min uncovered

This is the fastest. Both loaves done in 45 min.

One Dutch oven, two bakes

If you have one:

• Bake first loaf as normal
• Pull, let cool, return Dutch oven to oven
• Wait for it to reheat 15 min
• Score and bake second loaf

Total time: 90 min for both. The second loaf cold-retards a bit longer (slightly more sour).

One sheet pan, two boules

You can also bake free-form on a sheet pan with a baking stone underneath. Less ideal but works.

A 2-loaf cooling rack

Cool both loaves on the same large rack. Don't stack — they need air on all sides.

Cool 2 hours minimum.

Why this is efficient

Doubling adds:

• 5 minutes to mixing
• 30 seconds per fold
• 5 minutes to shaping
• 0 extra time to bulk
• 0 extra time to retard
• Maybe 30 extra minutes to bake (if sequential)

Total extra effort: ~30 minutes. Extra output: 100% more bread.

A 4-loaf approach

Some bakers do 4 loaves:

• 2000g flour
• 1400g water
• 400g starter
• 40g salt

This requires:

• A very large bowl (10+ quarts)
• 4 bannetons
• Two Dutch ovens (or two bake sessions)
• Lots of fridge space

For families or sharing.

A meal-prep use

Bake 2 loaves on Sunday:

• Eat one through Wed
• Bag/freeze the second after day 2
• Toast frozen slices through the rest of the week

This produces continuous fresh bread without baking twice.

A gift-bread use

Bake 2 loaves:

• Eat one
• Wrap the second in a tea towel
• Gift to a neighbor

A homemade loaf is a thoughtful, low-cost gift.

Why this is better than single bakes

Per loaf, doubling:

• Less labor per loaf
• Same energy use (oven runs the same time mostly)
• Same fermentation
• More flexibility

If you bake regularly, doubling is more efficient.

A 2-loaf weekend

Saturday:

• Mix 1900g dough
• Bulk 5 hours
• Shape 2 loaves
• Cold retard

Sunday:

• Bake both
• One for the week, one for sharing or freezing

This rhythm produces 2 loaves with the same effort as 1.

Common mistakes when doubling

Bowl too small:

• Dough overflows
• Hard to fold
• Use a 6-quart bowl

Salt forgot to double:

• Reduces fermentation
• Bread is bland
• Always recalculate

Don't divide evenly:

• One loaf bigger than the other
• Bake times differ
• Use a scale

Fridge space:

• Two bannetons need room
• Plan ahead

A final note

Doubling sourdough is one of the easiest ways to get more value per bake.

If you bake every weekend, double-batching means you bake every other weekend with the same total bread output. Or you have extra to share.

Try a double batch this weekend. The extra effort is small; the reward is significant.