The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rugbrøt

Dwayne's picture
Dwayne

Rugbrøt

I am hoping to make Chad Robertson's Rugbrøt this weekend.  (It has been posted on this site).  I am wanting to use my 13" Pullman Pan.  Does anyone know how many ounce or grams this size pan will take?

 

Thanks for any help,

Dwayne

Dwayne's picture
Dwayne

Here is the recipe that I plan on using.  I'll eliminate the beer and increase the butter milk.

 

http://www.thefreshloaf.com/node/29827/chad-robertsons-rugbr%C3%B8t

dabrownman's picture
dabrownman

but i think Mini Oven did a post on how to know how much rye or other bread to put in any pan.  It went something like this, maybe she will chime in.  Put your pan on a scale and zero it.  Then fill with it with water and see how much it weights - lets say it comes in at  2,500 g.

Now you have to guesstimate how much your dough will rise wile proofing and baking.  If you expect it to double  you divide the weight by 2 or use 1,250g if dough.  If you only expect it to rise 50% then 2,500/1.5 - 1,666 g of dough required.  If you think this dough is only going to rise 35% then 2,500/ 1.35 - 1851 g of dough is needed.

I think when I made this bread that I figured 25% rise in the pan and another 10% in the heat for a 1.35 factor.  But I didn't bake it  in a covered Pullman but used foil to cover. 

Hopefully Mini will clarify if I've steered you too far off course.