I just purchased several 10" loaf pans. I'd been using 8" but wanted a longer loaf. I use 20-24 oz of dough in the 8" pans. Any suggestions on how much dough to use in the 10"? Thanks!
Someone may know an answer off the top of their head, or some much simpler way, but this might work. Measure the amount of water you need to pour into one of your 8 inch pans to fill it to the level the dough would normally be when you first put it in the pan before it has risen. Then pour the water in the 8 inch pan into the 10 inch pan. Now measure the amount of water you have to add to get the water to the level you would like the dough to be when you first put it in the 10 inch pan. Figure out the percentage increase in water needed for the 10 inch pan over the 8 inch pan and increase your dough by the same percentage.
For example if you need 24 ounces of water to fill the 8 inch pan to the right level, and you need an additional 16 ounces (for a total of 40 ounces) to fill the 10 inch pan to the right level, that would be an increase in the amount of water of 66%, so you could increase your dough amount by 66%.