Recipe Discrepancies
Hi All,
I am sure this is something I am doing wrong, but I consistently notice that recipes don't yield the amount specified.
For example, last night I made some homemade hoagie rolls. The recipe stated that it would yield eight rolls, but I was only able to get six decently sized rolls. I have noticed this with two sandwich bread recipes as well. For the longest time I just couldn't get a whole wheat sandwich bread to turn out like I wanted. That recipe claimed to yield three loaves, but I only had success when I gave up on three and made two instead.
I weigh all ingredients and weigh the pieces when I divide and shape, so I just don't understand. The breads usually turn out great (I've shared a picture of five of the rolls - had to eat one while it was still nice and warm), but I can't help but feel like I must be doing something wrong...
is that what you consider a decent-sized roll or loaf is different from the opinions of the people who wrote the recipes.
On packets of food. 2 chips = 1 portion. Yeah right!!!
Good point!
I think if I had divided it into eight we would have had sandwiches in bread sticks!
But with the sandwich loaves I can't imagine that much of a discrepancy. It calls for using three 9x5 loaf pans, and when divided as such, there is simply not enough dough in each for it to even come close to filling or rising over the edges of the pan. Only when the dough is divided into halves and not thirds can you actually get a well proofed, rounded loaf out of a 9X5 pan.
A recipe intended to produce say 8 dinner rolls or 8 hot dog rolls would have to be divided into 6 or maybe less to make rolls large enough for hoagies. Or, of course, you could make more dough.
If you are baking in loaf pans be conscious of the size. I have smaller pans (4.5 x 8 x 2.5 inches) and that takes about 700g for a loaf of sandwich bread. Check to see what size pan the recipe specifies (if it does at all).
The whole wheat recipe calls for 9x5 loaf pans.
Is that what your recipe ends up making?
Alan
Thanks for the responses! It has been a while since I have made that particular bread, so I can't quite recall the weights. I may give it a go this weekend and will report back if I do.
So you are saying that each 9x5 loaf should be 1.5 pounds of dough?
I bake in the slightly smaller loaf pans and scale the dough at 690 g/loaf. It works out just right as I get the pan rise just over the top edge prior to baking.
The only explanation is that there were actually 8 rolls, but you already ate 3 of them thinking you only ate one. Those look great.
Hahaha! Thanks!
My only complaint is that the crust was a bit too firm. The crumb was great - light and fluffy, but not the crust. Is the best way to fix that just to pull them from the oven sooner?