The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How much dough for bread pans?

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Lisa_in_Germany's picture
Lisa_in_Germany

How much dough for bread pans?

I am interested in learning how much bread dough I need to fill certain bread pans. Is there a chart somewhere? Or maybe an online reference?

My pans are measured in cm, but I could measure them in inches if the info is not available.

Thanks for your help.

Lisa

edh's picture
edh

I asked the same question when trying out Dolf's wholegrain oatmeal bread (on the front page), and he gave me a great formula to go by. It's only for regular bread pans, but shows how to scale amounts up for bigger pans (it is in inches though). If you follow the link on the front page, the question and it's answer are about halfway down the thread.

edh

Lisa_in_Germany's picture
Lisa_in_Germany

Actually, that recipe is the one that got me to finally register so I could ask some questions. I am going to try the recipe next week.

I did measure my pans and I have two that are 10" long and one that is 14" long.

Lisa

PaddyL's picture
PaddyL

What I do may sound a little odd and it's hardly scientific, but I know the approximate length of my bread pans, so I shape the bread then put the pan beside it; if it looks about half to two thirds the height of the pan, then I grease that pan and plop the dough inside.

Childebert's picture
Childebert

Lisa:

assuming you have the usual rectangular bread pans sold in Germany you could use the following

25 cm: 500 g flour or about 750-800 g dough

30 cm: 750 g flour

35 cm: 1 kg flour 

Childebert

Lisa_in_Germany's picture
Lisa_in_Germany

That was exactly what I was looking for.

Lisa