October 1, 2022 - 10:30am
Amount of dough for 9x5 loaf pans ?
Hello to all,
My 2 recent attempts at making the popular Rustic Bread as batards
risen on canvas both turned out as flat as ciabatta,
and also required too much time and work ( but was delicious )
I want to try the same recipe in loaf pans which hold 6 cups
to the rim. How much dough should I put in each ?
Also I have aluminium, steel ,and glass pans- much difference ?
Thanks
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about 1.5 lb
for a 6-cup recipe I'd use two (2) 8.5 x 4.5 loaf pans.
Sorry, I misunderstood your question on 6-cup and answered a completely different question that you did not ask.
For a pan that has a 6-cup capacity I'd recommend 1 lb of dough.
Thanks Brian- sorry for my late reply- I checked the post but as there were none for a couple
of days I never came back. Then, today I searched in Bing for the same subject and this post on Fresh
Loaf was the second one returned LOL.
My dough from the famous Rustic Bread recipe weighed 1600 grams and elsewhere recommended
800gms for the loaf pan so I just cut the dough in two. Came out very well.
I have been following the good advice given to a baker here by his wife, to stick to one recipe
and do it well. Done about 6 of this and its getting stress free now.
1st photo is of the 800 grams in the pyrex pan before the final rise. Batards are a prior bake.
Not as brown as other peoples- 375 oven too cool ?
Thanks to everyone here - a very tasty bread.
Chris
(Thumbnails not opening- why ?)
j
