The Fresh Loaf

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Reference For Bread Shapes/Weight

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jeffesonm's picture
jeffesonm

Reference For Bread Shapes/Weight

Hi all,


I'm looking for a reference guide that lists how much dough is required to make various shapes... for example, 12" baguette needs 10 oz dough, 4" kaiser rolls need 2 oz, etc.


Anybody have anything handy?


Thanks,


Jeff

jeffesonm's picture
jeffesonm

I found some stuff here:  http://www.thefreshloaf.com/node/4140/one-pound-loaf-flour-weight-or-dough-weight#comment-20990


 


* A 9x5x2 3/4 loaf pan needs between 1.25 and 2 lb of dough, which roughly means recipes with about 3-4 cups total flour. This creates a "large" loaf.
* A 8x4x2 1/2 needs between 0.875 and 1.5 lb of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "standard" loaf.
* A 7x3x2 1/2 needs between 0.6 and 1 lb of dough, which roughly means recipes with 1.5-2 cups of total flour. Makes a "junior" loaf.
* A round 8" brotform banneton needs between 0.5 and 1 lb of dough, which roughly means recipes with 1-2 cups of total flour. Makes a "small boule".
* A round 9" brotform banneton needs between 1 and 2 lb of dough, which roughly means recipes with 2-3 cups of total flour. Makes a "medium boule".
* A round 10" brotform banneton needs between 2 and 3 lb of dough, which roughly means recipes with 4-5 cups of total flour. Makes a "large boule".
* A round 11 3/4" brotform banneton needs between 3 and 4 lb of dough, which roughly means recipes with 7-8 cups of total flour. Makes a "mega boule".