A pullman loaf pan with the dimensions 8.3" x 4.8" x 4.7" would fit how much dough?
Do you think it's a 2lb loaf pan? I'm not convinced.
That works out to just over 3 liters. Of course the weight would depend on your formula. The 9x4x4 pan is 2.4 liters. I see that Bennie's Hokkaido loaf has total dough weight of 1kg. Danny is using the 13 inch pan which is about 3.4 liters and his total dough weight is 2.2 pounds.
That implies your pan with TxFarmer's formula would be about 1.9 pounds.
If I did my math correctly.
That would be a good size single loaf. will try it out bearing that in mind and if it looks like it's too much I can always leave the lid off.
Thank you, Gary.
Assuming the manufacturer intended a common or 'round' sum for the pan, it may be 600 g (1 1/3 lb). My pullman tin marked 600 g is 30.9 x 9.1 x 10.7 cm according to its manufacturer, i.e. also just slightly over 3 litres.
But of course in reality how much dough weight depends on the formula and amount of proofing. And 600 g is the target weight after baking. From experience that's only accurate (but also surprisingly accurate) for white bread.
So your 12.2" x 3.6" x 4.2" with a volume of 184.5 is for a 600g dough.
In comparison my loaf pan is 8.3" x 4.8" x 4.7" with a volume of 187.2 Should be near enough the same.
I did have a similar pan, which this one is a replacement, and i'm trying to compare them. They look so similar and i'm sure I could fit around an 800g bread flour dough but it's hard to compare without them being side-by-side.
The two pans are probably the same in practice. Since the sides of these tins are sloped inconsistently, we're only getting a rough estimate of the volume from the apparent measurements. Mine has holes on the bottom to vent the steam during baking so I haven't bothered to test the volume with water.
600 g is the intended finished loaf weight, though. I expect this is some carry-over from when bread was sold by weight? In any case, when I make white bread (which is almost never, lol), I use 660-700 g total dough weight to account for 10-15% weight loss during baking. That seems to work. So in fact the 1.5 lb total dough weight you suggest is probably correct.
For a 30-35% wholegrain formula, I generally up the total dough weight to 750 g or thereabouts.
To some extent one can use the confined nature of the tin to control for desired crumb/texture. There's a minimum amount for a given formula below which the dough won't expand to fill the tin. But above that, you can add more or less (or proof more or less) to make the finished crumb lighter or tighter, as desired.
Weighs 1300g and fits the 13” perfectly with sharp edges. You can check formula and temp/time baked. I’ve found that this has been successful now several times in a row so I am confident on the weight/ pan size if one is using whole grains for roughly 1/2 the flour. Hope this helps.
I'll take a look. I guess at the end of the day some trial and error will come into it until I find the perfect size dough. And that will change as the flour changes too. I was used to my old pullman and this one looked very similar on-line but now i'm thinking it's not the perfect match.
Trial and error should be my motto! A bakers theme song for sure! I’m sure you will post a success shortly. c
I just don't want to have to eat too many breads which aren't successes first. It looks like a good pan and i'm sure it'll make lovely breads. Now the rest is up to me.
The eating is the best part!
I'd just prefer to eat successes! I also have to eat through a loaf each time before I try again and would like to get it right sooner rather than later.
using the King Arthur Favorite Sandwich Bread recipe. Baked one yesterday and it perfectly filled up every bit of space when done. I increased the recipe slightly to use 400 gm of flour (25% whole wheat), and included a tanghzhong using 4 TBSP of the flour and 2/3 c. of the milk. It has a nice crumb, like a decent sliced store loaf, and made a nice sandwich for lunch today. When I've tried various recipes with less than 28 oz of dough, I usually don't get a loaf that completely fills the pan. I haven't used over 28 oz, but I think 2 lb. might be too dough for this pan. Depends on the recipe, of course. Now I need to tweak this formula one to use more whole grains.
Sorry I missed your comment. I've just done the first trial, see below, and happy this is for a 2lb dough. As a rule the more wholegrains replace bread flour the more dough it can take to make up for less rise.
Total 859g (ish) with 20% wholegrain and it still has rounded edges.
So this can take a 2lb bread flour dough and higher the more it is replaced with wholegrain.
P.s. I decided after taking the photo that i'd prefer a darker crust so put it back in the oven. Lovely golden crust now.
I'll try your formula next, Abe. I haven't had this size pan very long and am still experimenting. It's a good size for just two people. My 14" pullman pan now gets used for gifting a big loaf to neighbors with kids.
But it bares repeating. It all depends on the density of the baked bread. TX Farmer’s sandwich bread fills a 13x4x4 large USA Pullman with 850g. For Hamelman’s Five Grain Levain the same pan takes ~1200 grams.
When a pan is sold as a “2 pound loaf pan” I assume it is ballpark figure based on a sandwich type bread. Light and airy vs dense breads will require very different TDW.
The most accurate way to know the capacity of a given pan in order to compare it to another is to fill both with water to get their ml. 1g water = 1 ml. With this method a particular dough cam be easily converted to any size pan.
NOTE - I realize you probably know some or all of this. But decided to post this with the hopes that it may benefit others.
Your loaf pictured above is perfect and gorgeous!
I've always just done trial and error however in the method you have described (I have heard of it before but never looked into it) does one fill it to the top or however much one fills the pan before the final proofing?
Put your pan on the scale and tare it out.Fill to the brim with water.Since 1 gram of water is equal to 1 ml, we know the exact capacity (volume) of the pan.
If the pan has holes or leaks, put plastic wrap into the pan before filling with water.
Since 1 gram of water is equal to 1 ml, we know the exact capacity (volume) of the pan.I use this fact for lots of things.