The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough To Pan Size Ratio

JOHN01473's picture

Dough To Pan Size Ratio

So this is really to try to answer my question of how do you work out how much dough you put in a tin.

My tins:

Large pan internal measurements = 28cm x 13cm x 6.5cm = nett water contained = 2250g

Small pan internal measurements =21cm x 11cm x 6.5cm = nett water contained = 1450g

So I looked at a number of posts and got some advice and I was very confused. I decided that I would bake a loaf to try to work the ratio should one exist.

When I was having a problem working out when dough is proofed Dabrownman told me to half full the pan and let it proof until; it was 1/2 an inch above the lip in the middle.

I zeroed the scales with the empty pan on them. I filled the pan half full of water having and I got a weight of 1100g, this would become my dough final weight. I took a recipe that uses 50/50 white strong bread flour and wholemeal (whole wheat). Using the Hamelman's scaling up and down method I set it the target final weight to 1100g and the spreadsheet recalculated all the individual ingredient weights.

I like to now work to a Desire Dough Temperature of 28°C, I took the temperature of the flour and calculated the water temperature I needed. I mixed the flours and water to a shaggy state and Autolysed the mix for 20 minutes. I then added the salt and yeast and kneaded it in my old bread machine for 10 minutes. For those interested the Frictional Heat Rise (FRH) is 2°C in my machine.

After a bulk rise for 45 minutes, degassing and shaping I placed it in the larger pan. It just about half filled the larger pan. I set it to final bulk proof in a bag at 26°C.

After 45 minutes the middle of the dough had risen 1/2 inch above the rim. I did not slash the loaf, as that would have been too fiddly.

I baked it on max (240°C in my oven) with steam for 15 minutes. I then turned down the oven to 220°C for another 13 minutes. I then rotated it 180° in the oven and baked for another 7 minutes. After this time I removed it from the oven and tested the internal temperature - it was 96°C.

I placed it to cool on a wire rack.
The top of the loaf went like that when I added the steam at the start of the baking.
The oven spring was OK - the crust is nice and the crumb is even.

As far as the pan size is concerned the match up was OK, but I think I would increase the dough to 1200g next time to see how that goes.


The Baking Bear.

dabrownman's picture

Your taking it up 100 g next time is OK but you will have to let rise more in the pan to say 1 inch or more over the rim to account for the extra dough.   50% whole grain breads just won't rise as much as white breads that have with more gluten and less gluten cutting bran in them.  You also won't get the open holes either.   The bottom didn't brown as nice as the top.   You might want to de-pan it 10 minutes before it is done and let it finish on the stone on the bottom rack.  I do that with DO breads too - like the one today.

You have to like this sandwich bread.

JOHN01473's picture

I met with my baking mentor yesterday and we spoke about the tin dilemma I was having. Something he said I did not realise was that as a commercial baker he has to work to an end loaf weight minimum. I have to say I have not thought about this, I guess as it cooks the water loss reduces the weight.

He said his 2LB loaf tins have higher sides than retail tins. He said to bring my tins along next time to compare; I will take some pictures.

I will try the 1200g next time to see how it goes.With adding extra dough he also said I could end up with a mushroom top as he called it where the top is larger than the base.

Only on rare occasions do I bake white breads - there are only a few people I know who will insist on white bread. I would like to bake 100% whole wheat and some rye loaves. I guess these will not rise that much. How much would you expect 100% whole wheat and a rye to rise?

I am not so worried about the holes as we like quite dense bread as we mostly toast it.

I did plan to de-pan it and bake some more.

My bake times were:
15 minutes with steam - oven at max 240°C
Then turned down to 220°C for 20 minutes

I was expecting to bake it for another 10 minutes, but when I took it out of the oven it was at 96°C so I stopped the bake there. Next time I will de-pan it after 6 minutes at 200°C and then bake on the stone for 7 minutes then rotate it and bake for 7 minutes the other side. As I will add an extra 100g of dough I will have to add a bit more time to bake. How does that sound?