The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Converting a recipe to fit a smaller pan??

SonyaBakes's picture

Converting a recipe to fit a smaller pan??

I am in love with this bread! It is an oatmeal bread that is very large that i added soaked wheatberries to. it is made in an 9.X 5 pan, but would rather it fit into an 8 x 4 since this is a rather high-rising loaf. I am trying to learn baker's percentages, but I am still having trouble understanding. This is this recipe that I am trying to convert.

361 grams of bread flour

99 grams of rolled oats

28 grams of butter

1 1/2 tsps of salt   I think that would be 9 grams

3 tbsp of honey I think that would be 63 grams

2 tsps of instant yeast.  I think that would be 6 grams

283 grams of scalded milk

1/4 cup of dry wheatberries that are soaked overnight  and boiled until tender.      85 grams  

If someone could tell me the steps, I could probably figure it out. I think I'm supposed to think of the flour as 100% and divide each ingredient by the grams of flour such as 99/ 361= 27% After that I get lost. Also, any suggestions on how much to reduce it by?

Mini Oven's picture
Mini Oven

of filling them both with water and weighing them.  Find out the difference in %.   If the smaller pan is say 10% smaller, reduce all the ingredients by 10% so the dough fits the smaller pan.   

MANNA's picture

I will convert this today and post on it later tonite with some explanation.

Mini Oven's picture
Mini Oven

you only want the water weights.  Lets say the water in the larger pan is 2000g  and the smaller one 1500g 

  • take 1500 divide by 2000 and the result is .75 
  • now take the flour weight of 361g and multiply by .75  and get the new amount of 270g flour  

now go thru the rest of the ingredients.  simple.   All you need are the actual water weights of the pans.

:)  The nice thing about having a community; If you don't have the larger pan and have smaller ones, someone here is bound to have one and can weigh the pan, tare it and fill with water to give you the weight.  Just ask.

Just found this (that I didn't look there first!)  :)

You need to reduce by 50%  or bake two loaves instead of one with the same recipe if your loaf pans are the same size as the ones posted on the 911 site.

MANNA's picture

Here it goes.

This is the recipe as you posted with weights.

361 Flour (Reference) = 100%

99   Oats                      = 27%

28   Butter                    =  8%

9     Salt                       =  2%

63   Honey                   = 17%

6     Yeast                    =   2%

283 Milk                       = 78%

85 W.Berries, Soaked  = 24%

Total                            =258%

I calculated these numbers by dividing the quantities by the flour weight.


Now to convert. 258% is the total percents added up. To get rid of the percent we move the decimal point to the left by two. So, 258% = 2.58 and that is our conversion factor. Then take your new dough weight and divide by the conversion factor. Thats your flour weight. Then multiply all the other ingredients by that new flour weight.

Lets convert this recipe. Your stated dough weight from the origional recipe was 934 grams. You want a smaller loaf so lets about half it to make a 500 gram loaf.

500 divided by 2.58 = 194 thats the weight of the flour for the new dough.

Remember, the flour is our reference (100%)

Now lets multiply the other stuff by this number

Oats was 27% which converts to .27 so, 194 x .27 = 52 grams for the oats.


Here are all the conversions:

Flour, 500 divided by 2.58 = 194

Oats, 194 x .27 = 52

Butter, 194 x .08 = 16

Salt, 194 x .02 = 4

Honey, 194 x .17 = 33

Yeast, 194 x  .02 = 4

Milk, 194 x .78 = 151

W.Berries, 194 x .78 = 47

Now lets check our math and see if the new weights add-up to 500 grams.

194+52+16+4+33+4+151+47 = 501

I would say were good. Now anyone who reads this sholud be able to convert recipes to whatever final dough weight they want.

SonyaBakes's picture

I really appreciated this. I printed out the conversion sheet and the pan sizes sheet to go into my baking notes, which someone also suggested I keep. I took the conversions and ran them through a couple of test recipes and got them to work. Now I'm so proud that I can do some of the baker percent Problems! The pan chart was also helpful as I like to bake in some of the really neat pans I've collected. Thanks again! Very helpful to anyone who needs help with thisvsame situation. Just go slow and write down the problem and do it to make sure your answer matches even if you already have the answer. Knowing how you got the answer to your problem is more important than just being given the answer!