USA Hearth Loaf Pan--Loaf Size Question

Here's a start. 3 lbs, give or take. If an all white loaf, maybe start with 2½ lbs of dough, etc.

Honey Oat Hearth Bread

Pan: Hearth Bread Pan

Ingredients

• 2 cups boiling water
  1 cup rolled oats
  1/2 cup honey
  2 tablespoons butter
  2 teaspoons salt
  1 (.25 ounce) package active dry yeast
  1/2 cup warm water (110 degrees F/45 degrees C)
  4 cups bread flour
  2 tablespoons honey, warmed slightly
  2 tablespoons rolled oats

Directions

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt.

Let stand for 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Form dough into loaf. Place the loaf into lightly greased USA Pan™ Hearth Bread Pan. Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).

Bake at 375 degrees F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaf from pan, brush tops of loaf with 2 tablespoons honey and sprinkle with oats.

Finished loaf

Based on the dimensions and the shape, it's  ~⅓ larger than  a 5×9 pan. I normally figure a 1.5lb (675g) finished white sandwich loaf (750g/26.5oz. dough weight) in the 5×9, so try ~35oz (2kg) dough weight in the hearth pan. 

To bring this home to your particulars, measure the volume of water one of your old pans holds, and compare to the volume of the new pan. Dividing one volume by the other will give you the ratio by  which to scale your formulas.

cheers,

gary

put the pan on it and fill it with water.  If it weighs 2,500 g then for a white bread that you expect to double in volume after it proofs - then you roughly need half the weight of the water weight to be the dough weight or 1,250 grams.  Or, 2,500 /2 =1250  If it is a whole wheat bread and you expect it to not double but only rise by 80% instead of 100% - then divide 2,500 by 1.8 =1,388 g of dough.  This seems to work for any pan size.

That is how I make the first stab at it.  I figure if it doesn't require math to solve, it isn't much of a problem :-)