Hi everyone, here's the follow up video as promised! This will give you the freedom to make your own recipes to fit your own bread pans and tins perfectly! Make sure you check out the description box where I've placed a link to all the written details for this method on my website. Let me know if you've got any questions or comments below, and happy baking as always x 🤗 Ps. Here's the first video about my baking pans that inspired this video: th-cam.com/video/0rW0BVzID8M/w-d-xo.html
I’m a 73 year old guy living in the foothills of North Carolina, have done everything from being an advertising photographer to an educator. I have been baking for 40 years and have even attended a five day workshop at the King Arthur Flour baking school in Vermont. I have never seen a more practical, clear, and easy to understand presentation of this subject. All of your videos are the same quality. They are simple, the video clarity is excellent, all the videos I have seen are almost totally about the subject and process, not so much about the presenter, as it should be. Although I’m not so much interested in making soap, those videos are very good as well. You are EXCELLENT! Elliott Hermann, Thanks for
I watched your baking pans reviews then this video. You described everything so well for me to understand. I wish I had you as my teacher when I was young. Thank you so much!🥰
🎉 Thank you Elly for your great information that I always want to how to design proper amount for various type of baking pan. I am able to design any type of bread for its baking pan from now on. I really admire your great mind for sharing the know-how you have gained from your valuable experience.❤
Thank you so much Elly. You have solved my dilemma with my multitude of loaf tins. I am always battling to find the right tin and they are always the wrong size. At last I can bake loaves with confidence. I've done my measurements etc and raring to ho. 🎉🎉
I'm new to bread baking and have yet to try sourdough. Only a few hours ago, I was wondering how I am going to bake a sourdough loaf in a regular baking pan, as I don't own a Dutch oven. Holy Spirit must have led me to this video. This has been so helpful. Thank you so much and God bless you!
Thank you Elaine, that's wonderful! I have many whole grain sourdough videos on this channel, baked in pans, so I hope you enjoy those. Thanks again, glad you found this so helpful :)
Such practical info. I bought these small foil loaf pans for my 100% hydrated 100% whole wheat bread and was trying to figure out how much dough to mix up. Guessed wrong and got a half size loaf which was still tasty, just small. Now i know how to calculate it correctly. Thanks!
Thanks so much from Ecuador! I have a 29x9x7 and I noticed that when I use it for 100% rye bread I can Put a higher amount of dough (around 1250 g) because it doesn't doesn't rise that much😊.
Clear and practical. Were you a maths teacher in a former life?! I have never pre-heated my Emile Henry. I need to get an appropriate banneton and try that! Can't wait to have you on the podcast again talking about this :-)
Thank you Alison! Math's teacher? Possibly! Funnily enough, I was afraid of maths at school (a teacher gave us frightening pop quizzes!) but I've learned to love the numbers. I can't wait to join you again on the AKP xx
Wonderful video as always. I have a salt question. I follow a low sodium diet. What percentage would you say is the very lowest amount of salt that could be used?
Thank you so much for this video. How would I figure in 1 ½ cups of wet fermented cooked cereal inspired by your Fermented Oats Sourdough Bread recipe? Instead of oats, I use a cooked cereal of a mixture of seven different whole grains. Also, I’m using my Zojirushi bread pan since I knead the bread in the bread machine and then take it out, let it sit for three days in the fridge to sour and then bake it in the oven instead of the bread machine. I figured my Zojirushi holds 3803 g, 40% of which would be 1521 g of flour and 1216 g of water at 80% hydration. Perhaps I should add more cooked cereal than 1 ½ cups? Any suggestions you might make would be appreciated. I've learned so much from your videos and tell all my breadmaking friends about them.
Thanks Mara, I'd probably reduce the flour amount by 50-100g or so, that should work. I wouldn't add any more cooked cereal, your loaf could become quite dense. Up to you though, I'd experiment and see what works.
Elly, very helpful video, thank you. Brain went a bit 😮 when you say you don’t necessarily measure the starter! doesn’t the lift or end result depend on getting enough starter? I suppose I want to know, is less less? or Is less more? Or is less, or more , irrelevant to the end resultant rise? I’ve been fastidiously measuring the starter. 🤔 Can I also ask, other than the 100% rye, would you ever consider wrapping a loaf in a towel after baking ? I love how soft and dense it makes the Rye. I’ll try it today he met you know. 😊
Hi jeanie, in over 15 years of sourdough baking I've hardly ever measured the starter! I know roughly how much is in my jar (100g) and I use most of that for each recipe. It's not critical, unless you're using extremely small or extremely large amounts. I should make a video about why :) And yes, you can definitely wrap all your breads in a towel if you like! It will soften the crust. For me I only really need that on the rye loaves, their crusts can get pretty hard. Thanks for your comment, gave me a big smile :)
That’s so helpful! At first I felt like I was in Algebra class, which I almost flunked. 😅 The rest of it makes all of it make sense. You used to use a stiffer starter, what made you change that? Just curious. Also, what about the round cast iron Dutch oven, how do you figure the recipe for that?
Great questions, and thanks! I used a stiffer starter a while back, but then reverted to my original 1:1 ratio for feeding. It's easier to mix the starter and just as easy to mix into the dough. And most people use 1:1 starters so it's easy when sharing recipes. For the dutch oven, well, I just guess haha. My DO is pretty small and it works great with 500-600g flour recipes. They are more forgiving because of the high lid, you don't need to be so precise.
@@ellyswholegrainsourdough I haven’t tried the 600 gr loaf in it yet but maybe I will. Mine is a 3 qt, which I’m not sure what that would be in liters.
3 quarts is 2.84 litres, so you'd want about 1100g flour if you want to use it like a bread pan. Or use a smaller dough to make a free form style loaf baked in there (ie. barely touching the sides, that's how most people use DOs). I think a 600g flour loaf would be perfect in a DO.
🎉 Thank you for your great information I always want to know. I can design any type of bread from now on. I really appreciate to share your knowhow and knowledge sharing . Knowledge will developed further when one share one's experience. You has really good mind. Have a great day❤
if i fill my backing container with water to where i want me pre-resin dought to be then weight the water or pour water into a jar with metric scale would archive the same result. thanks
No, I'd just add that as an extra ingredient. I can't imagine you'd use too much oil that it would throw out the hydration? I'm not sure, I don't use oil in my bread recipes.
Omg I’m so confused. My pan is the big Pullman 2.2lbs by chef mate. If I did the math right ? Does that sound right. It’s 14x6x5 inches with lid on is 6480. 6480 flour is 10cups! I think and that sounds way too much. Omg I’m getting headache been at this for an hour. :( my Pullman pan is chef mate and bigger then the USA big one. Please help!!!!!!!!!!
Hi Tina, you don't want to fill your pan with flour! You only want about 40% of the total volume as flour if you're not using the lid (which would be 2592g of flour), or only 30% of the total volume if you're using the lid (about 1944g flour). Remember you need room for water and starter in there! Remember this formula is for whole grain loaves too, if you're using refined/bread flours, you'll need even less flour.
By my calculations and standard conversions, 1944g flour would be about 16 loosely packed metric cups of freshly milled flour. In your original comment you said that 6840g is 10 cups - that's incorrect - by my conversions that would be 57 cups!! (that's almost 7kg of flour! Quite a lot). I use these figures for basic conversions using metric cups (but weights are far more easy and reliable) www.ellyseveryday.com/grain-flour-grams-conversion-charts
2.2 pounds equals about 1 kilogram (1000 grams). I remember this from my school days when South Africa changed from imperial to metric measures. So 40% flour would be only 400g.
Hi everyone, here's the follow up video as promised! This will give you the freedom to make your own recipes to fit your own bread pans and tins perfectly! Make sure you check out the description box where I've placed a link to all the written details for this method on my website. Let me know if you've got any questions or comments below, and happy baking as always x 🤗
Ps. Here's the first video about my baking pans that inspired this video: th-cam.com/video/0rW0BVzID8M/w-d-xo.html
I’m a 73 year old guy living in the foothills of North Carolina, have done everything from being an advertising photographer to an educator. I have been baking for 40 years and have even attended a five day workshop at the King Arthur Flour baking school in Vermont. I have never seen a more practical, clear, and easy to understand presentation of this subject. All of your videos are the same quality. They are simple, the video clarity is excellent, all the videos I have seen are almost totally about the subject and process, not so much about the presenter, as it should be. Although I’m not so much interested in making soap, those videos are very good as well. You are EXCELLENT! Elliott Hermann, Thanks for
Thanks Elliott - you made my day :)
I watched your baking pans reviews then this video. You described everything so well for me to understand. I wish I had you as my teacher when I was young. Thank you so much!🥰
Thank you Lindy! That's very kind of you.
Me too!
🎉 Thank you Elly for your great information that I always want to how to design proper amount for various type of baking pan.
I am able to design any type of bread for its baking pan from now on.
I really admire your great mind for sharing the know-how you have gained from your valuable experience.❤
Thanks, I appreciate that. Glad you found this helpful :)
Thank you so much Elly. You have solved my dilemma with my multitude of loaf tins.
I am always battling to find the right tin and they are always the wrong size. At last I can bake loaves with confidence. I've done my measurements etc and raring to ho. 🎉🎉
Excellent! That's so good Tessa. Have fun.
I'm new to bread baking and have yet to try sourdough. Only a few hours ago, I was wondering how I am going to bake a sourdough loaf in a regular baking pan, as I don't own a Dutch oven. Holy Spirit must have led me to this video. This has been so helpful. Thank you so much and God bless you!
Thank you Elaine, that's wonderful! I have many whole grain sourdough videos on this channel, baked in pans, so I hope you enjoy those. Thanks again, glad you found this so helpful :)
This was great! Thank you so much
Such practical info. I bought these small foil loaf pans for my 100% hydrated 100% whole wheat bread and was trying to figure out how much dough to mix up. Guessed wrong and got a half size loaf which was still tasty, just small. Now i know how to calculate it correctly. Thanks!
You're welcome, thanks
Thanks to your generous spread of knowledge we can go further. Elly, thank you once more.
Thanks, you're welcome
Thanks so much from Ecuador! I have a 29x9x7 and I noticed that when I use it for 100% rye bread I can Put a higher amount of dough (around 1250 g) because it doesn't doesn't rise that much😊.
Thanks, yes you've figured it out. Every loaf will be a bit different.
Wow!!! Thank you so much for taking away the guesswork!!!! Appreciate it very much 😊
You're very welcome Swati!
Thank you so very much Elly!
You're welcome!
Thank you for video and your knowledge. I was just wondering if i only have white bakers flour does the formula change?
Yes I explained that in the video, and here :) www.ellyseveryday.com/ellys-everyday-blog/bread-to-fit-pans-bakers-math-percentages
@@ellyswholegrainsourdough thank you. I thought I must of missed it. Read your blog so now I understand 😄
No worries, glad you found it :)
Thank you so much for this so clear and easy to understand
You're welcome, glad you found it helpful.
Wonderfully done. Thank you!
Thanks :)
Thanks!
You're welcome :)
Clear and practical. Were you a maths teacher in a former life?! I have never pre-heated my Emile Henry. I need to get an appropriate banneton and try that! Can't wait to have you on the podcast again talking about this :-)
Thank you Alison! Math's teacher? Possibly! Funnily enough, I was afraid of maths at school (a teacher gave us frightening pop quizzes!) but I've learned to love the numbers. I can't wait to join you again on the AKP xx
Thank you, excellent info, much appreciated
You're welcome!
Wow Thankyou for doing the hard work for us x
You're very welcome :)
Wonderful video as always. I have a salt question. I follow a low sodium diet. What percentage would you say is the very lowest amount of salt that could be used?
Great question. You know, I've made sourdough with zero salt, and it works! Tastes very bland, but it works. You can go as low as you like :)
Thank you! Will head to your website
Cool, thanks Dee!
Thank you so much for this video. How would I figure in 1 ½ cups of wet fermented cooked cereal inspired by your Fermented Oats Sourdough Bread recipe? Instead of oats, I use a cooked cereal of a mixture of seven different whole grains. Also, I’m using my Zojirushi bread pan since I knead the bread in the bread machine and then take it out, let it sit for three days in the fridge to sour and then bake it in the oven instead of the bread machine. I figured my Zojirushi holds 3803 g, 40% of which would be 1521 g of flour and 1216 g of water at 80% hydration. Perhaps I should add more cooked cereal than 1 ½ cups? Any suggestions you might make would be appreciated. I've learned so much from your videos and tell all my breadmaking friends about them.
Thanks Mara, I'd probably reduce the flour amount by 50-100g or so, that should work. I wouldn't add any more cooked cereal, your loaf could become quite dense. Up to you though, I'd experiment and see what works.
Thank you very much.
Welcome 😊
Thanks Elly! ❤
You're welcome Gale 💗
or fill it with water & weigh it, then multiply by 0.4
Yes, you could do it that way too :)
Elly, very helpful video, thank you.
Brain went a bit 😮 when you say you don’t necessarily measure the starter! doesn’t the lift or end result depend on getting enough starter? I suppose I want to know, is less less? or Is less more? Or is less, or more , irrelevant to the end resultant rise? I’ve been fastidiously measuring the starter.
🤔
Can I also ask, other than the 100% rye, would you ever consider wrapping a loaf in a towel after baking ?
I love how soft and dense it makes the Rye. I’ll try it today he met you know.
😊
Hi jeanie, in over 15 years of sourdough baking I've hardly ever measured the starter! I know roughly how much is in my jar (100g) and I use most of that for each recipe. It's not critical, unless you're using extremely small or extremely large amounts. I should make a video about why :) And yes, you can definitely wrap all your breads in a towel if you like! It will soften the crust. For me I only really need that on the rye loaves, their crusts can get pretty hard. Thanks for your comment, gave me a big smile :)
Fabulous. Btw, I love seeing glimpses of Brisbane in your videos. I lived there when I was going to uni, it’s a beautiful city.
Thanks Jeanie, that's so nice.
That’s so helpful! At first I felt like I was in Algebra class, which I almost flunked. 😅 The rest of it makes all of it make sense. You used to use a stiffer starter, what made you change that? Just curious. Also, what about the round cast iron Dutch oven, how do you figure the recipe for that?
Great questions, and thanks! I used a stiffer starter a while back, but then reverted to my original 1:1 ratio for feeding. It's easier to mix the starter and just as easy to mix into the dough. And most people use 1:1 starters so it's easy when sharing recipes. For the dutch oven, well, I just guess haha. My DO is pretty small and it works great with 500-600g flour recipes. They are more forgiving because of the high lid, you don't need to be so precise.
@@ellyswholegrainsourdough I haven’t tried the 600 gr loaf in it yet but maybe I will. Mine is a 3 qt, which I’m not sure what that would be in liters.
3 quarts is 2.84 litres, so you'd want about 1100g flour if you want to use it like a bread pan. Or use a smaller dough to make a free form style loaf baked in there (ie. barely touching the sides, that's how most people use DOs). I think a 600g flour loaf would be perfect in a DO.
🎉
Thank you for your great information I always want to know. I can design any type of bread from now on. I really appreciate to share your knowhow and knowledge sharing . Knowledge will developed further when one share one's experience.
You has really good mind. Have a great day❤
Thanks, I appreciate that
💛
if i fill my backing container with water to where i want me pre-resin dought to be then weight the water or pour water into a jar with metric scale would archive the same result. thanks
Yes, you can measure the pan volume with water as 1g or 1 ml of water takes the space of 1 cubic centimetre.
Genius!
Aw, thanks Trish!
If you are using oil in your non-sour dough bread recipe, do you add it to your water hydration percentage?
No, I'd just add that as an extra ingredient. I can't imagine you'd use too much oil that it would throw out the hydration? I'm not sure, I don't use oil in my bread recipes.
Omg I’m so confused. My pan is the big Pullman 2.2lbs by chef mate. If I did the math right ? Does that sound right. It’s 14x6x5 inches with lid on is 6480. 6480 flour is 10cups! I think and that sounds way too much. Omg I’m getting headache been at this for an hour. :( my Pullman pan is chef mate and bigger then the USA big one. Please help!!!!!!!!!!
Hi Tina, you don't want to fill your pan with flour! You only want about 40% of the total volume as flour if you're not using the lid (which would be 2592g of flour), or only 30% of the total volume if you're using the lid (about 1944g flour). Remember you need room for water and starter in there! Remember this formula is for whole grain loaves too, if you're using refined/bread flours, you'll need even less flour.
1944g would be like 19 cups??? That doesn’t sound right
By my calculations and standard conversions, 1944g flour would be about 16 loosely packed metric cups of freshly milled flour. In your original comment you said that 6840g is 10 cups - that's incorrect - by my conversions that would be 57 cups!! (that's almost 7kg of flour! Quite a lot). I use these figures for basic conversions using metric cups (but weights are far more easy and reliable) www.ellyseveryday.com/grain-flour-grams-conversion-charts
2.2 pounds equals about 1 kilogram (1000 grams). I remember this from my school days when South Africa changed from imperial to metric measures. So 40% flour would be only 400g.
👍💚