The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Question about Loaf Size

gerryp123's picture
gerryp123

Question about Loaf Size

Here is a (probably dumb) question from a newbie:

My recipe for a whole-wheat sandwich bread provides ingredients to fill two 8,5 x 4.5 loaf pans.  I states that if 9 x5 loaf pans are used --- "increase the shaping / rising time by 20 to 30 minutes; and check for done-ness 10 minutes earlier"

Seems counter-intuitive.  Don't I need to also increase the portion of ingredients for the larger 9x5 pans? 

Wouldn't the done-ness for the larger pans be greater than for the smaller pans (although the final test is loaf temprature)?

One final question -- recipe calls for 2 tablespoons of instant yeast.  Seems like a lot of yeast.  Similar recipes call for teaspoons of yeast.  Possible error in recipe?

I'd value your advice on this.

Lechem's picture
Lechem (not verified)

Fermenting and Proofing is done till when the dough is ready it is not measured according to shape. Nor does the yeast take longer or quicker depending on shape/size of loaf pan. You will need to alter the "amount" of dough according to loaf pan size in order to get a nice loaf out of it but it's not the matter of simply waiting more or less time. So whatever the loaf pan you're using you wish to fill it 60% and wait till it crests the top as a guide. A larger loaf pan will need more dough but you won't put in less dough and just wait longer.

2 tablespoons of yeast for a single loaf sounds like a crazy amount. Unless the loaf is 2kg in weight which I highly doubt.

gerryp123's picture
gerryp123

Thanks

Actually the 2 tablespoons of yeast (plus 1/2 teaspoon for the sponge) is for for TWO loaves (8.5x4.5).  Still seems like a lot of yeast.

mutantspace's picture
mutantspace

i usually keep commercial yeast to 1.5% of total flour weight in grams

yozzause's picture
yozzause

The amount of yeast will affect the length of time the loaf will take to prove.

To produce a given amount of dough you will need to have a dough formula expressed as bakers percentages , if you add all of those percentages together  you will get a number  say for instance 194% and if you need to produce  say 1 loaf and need 750g of dough you divide 750 by the 194 and get the figure of 3.8659--- so you can either round that to 3.9 for convenience  or use the whole figure and round out after. Multiply all your bakers percentages in the formula out for instance flour @100% = 386g salt @ 2% = 7.73g. and to double check add them all up at the end and it should be the desired weight. I often make my doughs to produce an exact amount of dough if i'm using pans.