December 17, 2022 - 6:40pm
How much dough
Anyone have any idea how much raw dough would be appropriate for a 4x4x16 pullman loaf pan? I'm thinking about 700 g / 1.5#. I don't want the crumb to be too dense but I want to fill the pan.
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Anyone have any idea how much raw dough would be appropriate for a 4x4x16 pullman loaf pan? I'm thinking about 700 g / 1.5#. I don't want the crumb to be too dense but I want to fill the pan.
Hi! It depends, of course, whether it's a soft and fluffy bread (pain de mie, milk bread, sandwich bread) or dense and heavy bread ( whole grain, rye bread, soda bread, etc.)
For pain de mie, calculate 1/4 of the pan volume in kg of dough. Your pullman is about 4-4.2L in volume, so you would need about 1 kg of bread dough (minimum!) to fill it up.
The gudelines are
245g/L for normal density white sandwich bread
265g/L for baking in open top pullman
275g/L for finer, tighter crumb in closed pullman
This is how they look in 1 L pullmans after baking, each one is 4"x4"x4", exactly 1/4 of yours.. You can see that 275g of dough tried to escape!
You would not see the difference in crumb density that much, but one feels much airier than another as you eat it. 245g/L (left) vs 275g/L (right). Recipe source: Pullman Bread, p 288 in Jeffrey Hamelman(2013) Bread. A Baker's Book of Techniques and Recipes. 2nd edition.
I think Mariana posted a good guideline, but you will have to experiment a few times to find out what will work for you. For that 1 L pan that I bake every other week, I use 190 g of whole grain flour, 70 g of dark rye, 120 g of WW, 100% hydration to bake an open top load just like the one show on the right from Mariana's top pic. I have not made a 100% white flour load before, but I would expect to use less flour to get to the same height as with my whole grain load.