Estimating the size of a loaf
When deciding the best loaf size for my dutch bake my rule of thumb is that a 1kg loaf is optimum. Of course what I'd really like to estimate is the volume that would fit in my DO. How can I do this directly from the recipe? I usually add the weight of flour, water, and significant ingredients (like starter and other add-ins) and assume this will yield the volume I'm looking for.
Is there a better way?.