In a world of percentages, how much dough to make?
So let's say, for an easy example, I am trying to simulate a Pullman pan with two normal-size loaf pans and a couple of binder clips. (Don't judge me!) Also let's say that my bread is sourdough, with 65% hydration.
What's the right amount of dough to make to fill this up? Is there some notional finished density I should be seeing? This never comes up (pun!) when making a baguette.