So this is really to try to answer my question of how do you work out how much dough you put in a tin.

My tins:

Large pan internal measurements = 28cm x 13cm x 6.5cm = nett water contained = 2250g

Small pan internal measurements =21cm x 11cm x 6.5cm = nett water contained = 1450g

So I looked at a number of posts and got some advice and I was very confused. I decided that I would bake a loaf to try to work the ratio should one exist.

When I was having a problem working out when dough is proofed Dabrownman told me to half full the pan and let it proof until; it was 1/2 an inch above the lip in the middle.

I zeroed the scales with the empty pan on them. I filled the pan half full of water having and I got a weight of 1100g, this would become my dough final weight. I took a recipe that uses 50/50 white strong bread flour and wholemeal (whole wheat). Using the Hamelman's scaling up and down method I set it the target final weight to 1100g and the spreadsheet recalculated all the individual ingredient weights.

I like to now work to a Desire Dough Temperature of 28°C, I took the temperature of the flour and calculated the water temperature I needed. I mixed the flours and water to a shaggy state and Autolysed the mix for 20 minutes. I then added the salt and yeast and kneaded it in my old bread machine for 10 minutes. For those interested the Frictional Heat Rise (FRH) is 2°C in my machine.

After a bulk rise for 45 minutes, degassing and shaping I placed it in the larger pan. It just about half filled the larger pan. I set it to final bulk proof in a bag at 26°C.

After 45 minutes the middle of the dough had risen 1/2 inch above the rim. I did not slash the loaf, as that would have been too fiddly.

I baked it on max (240°C in my oven) with steam for 15 minutes. I then turned down the oven to 220°C for another 13 minutes. I then rotated it 180° in the oven and baked for another 7 minutes. After this time I removed it from the oven and tested the internal temperature - it was 96°C.

I placed it to cool on a wire rack.
The top of the loaf went like that when I added the steam at the start of the baking.
The oven spring was OK - the crust is nice and the crumb is even.

As far as the pan size is concerned the match up was OK, but I think I would increase the dough to 1200g next time to see how that goes.

John

The Baking Bear.