bpdetroit

Thanks everybody. I am going for a rather thick sauce. I'll have to try and dial in the roux. I haven't used Wondra but thanks for the suggestion. A friend of mine suggested moving the project out of the kettle and into the tilt skillet. I'll post once I have the whole thing sorted.

I need some tips on keeping my bechamel thick when making a big batch. I'm using 2lbs of roux per gallon of milk, a total of 27 gallons per batch. I think my starches are thinning because of too much stirring and maybe too high of a heat after the starch has fully gelled. This is what I have gleaned from McGee. My questions are these: Does a larger batch of sauce require a larger amount of roux? In other words, does the ratio of roux to liquid increase as the volume of liquid increases? Can you make that much bechamel at one time? Also, does bread flour used in roux thicken better than AP flour? Any tips would be greatly appreciated.