How much dough in a pullman pan

This was 30 ounces...................  You have to have enough to fill the pan just right, too much and it squishes at the top, too little and it will not fill nicely and you get it sorta rounded at the top instead of squared. This by the way was my regular white bread dough.,,,, I did the same with whole wheat......   qahtan

I didn't weight the dough either, but filled the pan about 2/3rds full. It seemed to be just the right amount of dough.

I proofed it until the domed top was just touching the lid.

I checked the internal temperature with a probe.

I sprayed everything really well with PAM.

--Pamela

Try 900 grams (between 31 & 32 ounces).

Is line the pan with plastic so it won't leak when you put in on the scale and fill it with water to see how much water it holds by weight,  Yours in made with single sheet so no worries about leaks.

Say the water weighs 2,200 grams.  That is your starting point.  Now you need to figure put what kind of bread you are going to make and how much you expect it to proof and spring total.  For a white bread with 20% whole grains I would expect it to rise and spring 100% total,  So the dough that goes into the pan would be half the weight of the water or 1,100 grams  (2,200/2) where the dough is 100% and the rise and spring is another 100% or 200% total.  Since I was making a 75% hydration bread I divide the 1,100 grams of dough required by 1.75 to get 629 g of flour total making the water 471 g for the mix to fill the pan perfectly allowing for a 90% proof and 10% rise.  In this case I over proofed it to 98% but, since I did, it was only going to spring 2% as a result and still completely filling the pan.

In the UK you would have to know what to expect from your flour that has less gluten spring and riseability.  Lets say that your flour of the same kinds would only rise 75% and only spring 10% than you would divide the 2,200 by 1.85 and get 1,189 g of dough required.  When I make a 100% rye bread I figure the dough is going to rise 60% and spring 10^ so  divide the weight of water by 1.7 to get the right dough amount..

You can do the same calculations for any pan but if not a Pullman then you want the dough to rise 10% over the rim of the pan and not be flush with it.  So if the water filled the pan to 2,200 g then you would take that times 1.1 and and then divide by how much rise you expect fill the pan with 2200 times 1,1 is 2,420 g then divide by the rise say 80% so diced by 1.8 to get it to be exactly 10% above the rim of the pan when baked.