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Submitted by cranbo on April 28, 2011 - 6:38pm

dough ball sizes and weights for common bread shapes?

I wanted a quick reference list for dough ball sizes for common items I bake: breads, rolls, pizza. I haven't found one on TFL, maybe it's here, but no luck yet. So I figured I'd share what I have so far. 

14" pizza, thin crust, NYC style: 450g
14" pizza, medium "american" crust style: 540g
Personal (plate-sized) pizza: 250g
Regular free-form loaf (boule) of sourdough: 1000g
Small free-form loaf (boule): 750g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), light lean bread: 800g
"Standard" loaf-pan loaf (9.25" x5.25"x2.75"), heavier multigrain bread or sourdough: 1100g
12" hoagie/sandwich roll: 227g
Standard baguette: 340g
Large pretzel: 160g
6"/7" hoagie/sandwich roll: 113g
Bagel: 96g
Burger & hot dog buns: 92g
Small soft dinner roll: 48g

Feel free to comment or add other recommended values. 

 

 

Submitted by caviar on October 7, 2008 - 9:45am

Loaf weight vs banneton/brotform size


I have had some good success using a banneton then transferring the loaf to a clay baking pot (clouch ?) but want to be able to use other sizes and weights but dont have any rule of thumb as to what sizes work for different weights of dough. Does anyone have info on this?