The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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cranbo's picture

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: 175g (thin) - 250g (thicker)
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
Home oven baguette: 200-250g
Large pretzel: 160g
6"/7" hoagie/sandwich roll: 113g
Bagel: 96-113g
Burger & hot dog buns: 92g
Small soft dinner roll: 48g

Feel free to comment or add other recommended values.

LuEmery's picture

Bread machine conversions

April 20, 2011 - 7:28pm -- LuEmery

I just got a new bread machine and am having a hard time finding recipes for it. It makes a 2, 2.5 and 3 pound loaf. Most of the recipes on the internet don't tell me how many pounds they make and most of the good ones are to small. I was wondering how ou go about converting a 1.5 lb loaf into a  2 or 3 lb loaf. Any help would be appriciated

yy's picture

Dutch Oven baking - coated vs. uncoated, effect of size?

April 12, 2011 - 8:06pm -- yy

I'm looking into buying an oval dutch oven specifically for baking bread, so I was wondering if there was any experience on this forum that I could benefit from. I have two questions on my mind:

1. What effect does an enamel coating have on the crust vs. an uncoated cast iron dutch oven? I know that uncoated DOs tend to scorch more easily, but does a coating affect other attributes of the crust, such as how thick it is, or how crispy it is?

nosabe332's picture

Oven in an Oven, what about shrinking your Oven?

May 23, 2008 - 3:27pm -- nosabe332


So i was mulling over baking techniques and adding a few things together. Namely:

- professional restaurant ovens are optimally sized to bake whatever they're baking. eg pizzeria ovens are just tall enough to clear a pizza. this reduces wasted energy, heating only a volume of air that is in contact with the baked good.

- heating a small space is cheaper and quicker than heating a large space.

- the Oven in an Oven method traps moisture from the dough and keeps it close to the crust.

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