Calculating Pan & Proof Basket Size for Perfect Bread | Optimum Dough Weight Guidelines.
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Understand the importance of pan size vs. bread dough scaling (dough ) weight. Simple calculation and guidelines for ensuring the right amount of dough for the right size baking pan. These recommended capacity percentages work for most bread pans, bun pans and banneton proofing (proving) baskets.
Eliminate issues of over-sized, misshapen bread and understand the limits of dough expectation in over size pans. Further, in artisan style bread baking it is very important to not use too large of proofing, proving, Banneton basket as these doughs have a tendency to flow more producing flatter breads with less volume when basket sizes are too large for the dough weight.
Here I will teach you some simple calculations that will allow you to "dial in" / optimize your dough weight for whatever pan or proofing basket you are planning to use. Size matters. - แนวปฏิบัติและการใช้ชีวิต
After scaling a recipe to fit my loaf pan and following the suggestions for the baking time & temperature for a white pan loaf, I made my best white loaf today. Seeing the science work so seamlessly to produce my desired results made me giddy from start to finish.
....and people think baking nice product is hard. 😃
Great job!
Thank you, this was super informative, and I agree. There isn't a enough talk about this.
You are spot on JP. There is very little guidance on what weight of dough to use in what volume of tin. Even in the popular bread baking books the tins get barely a mention. There are many so called 1lb or 2lb tins for sale, each with different dimensions, it's hard to know what volume a 'standard' 1lb or 2lb tin should be. After watching this it seems a 1lb tin can hold more than 1lb of dough as the optimum. I bought a tin rated at 750g on eBay but based on the calculations in this guide it's dough capacity is 1500g which is the capacity of dough I use successfully in it. I also have a 19cm x 11cm x 10.5cm tin that was sold as a 1lb tin but can hold 880g at 40%. Thanks for this very useful video JP. It will be of great help to a beginner trying to figure out what volume tin to use for what weight of dough they want to bake.
Send me any questions you may have anytime. Cheers
Great stuff very easy to understand
Perfect information!!!
Thank you. That was helpful
That was HILARIOUS!!! Please do more 😂😂😂
Hilarious for what reason?
Well done sir , very informative, love you sir …
Thank you! Not understanding this (asking other aspects of bread baking) is why Americans generally don't make bread unless it's a sweet bread or something that doesn't require yeast. We might have a good yeasted result once or twice, but have no way to get anything close to consistency using volume measuring devices. Then frustration and exasperation causes us to stop.
I totally agree. Teaching recipes and the corresponding process based on volumetric measurements is the worst thing for new bakers. They unfortunately just are not that accurate and can vary quite a bit from one manufacturer to another. Yes, frustration is often the result.
Excellent video. I have just bought an XL Pullman tin with lid. Measures 33 x 12 x 12cm. For some reason it’s called a 900gram tin. I need dough weighing 1.5kg. Using your recommendations. The maths is really basic and I know the answer is right just befuddled by the 900g printed on the tin.
Well I just did the math also and your pan capacity is 4752. 1500 grams of dough is totally ok for this pan. The 900 stamped on the side probably is a generic stamp referring to a 2lb loaf tin size. Some of these stamps can be confusing. Go for it!
Shoot for 55% for sourdough in a oval proofing basket? Thanks!
V useful video. Many thanks. But must ask: how did you get Jack Nicholson to do the VO!
Hahahaha
T H A N K Y O U - there are a lot of B% but this is exactly what I was looking for -% didn’t make a lot o sense if I don’t know how much do we need - thanks again
You are most welcome my friend. Welcome to my channel.
Thank you for the video! I have a large Japanese baking mold that can hold a lot, but I think that I was making my breads much too dense for it even though it can hold a lot (about 1,500 grams), so I might try do go for 30 or 35% capacity when making the milk bread. I have a question though: what is the total dough amount? Is that just the flour or is it all the ingredients (flour, water, eggs, butter etc.)? Thanks!
Total dough = everything used in your recipe. Refered to as batch wt.
Batch wright divided by scaling wt gives you your yield ( how many units at that scaling weight you can make from the batch)
Just the video I needed. Thank you so much. I am new to baking breads and have found a recipe that I like which uses 1 cup all purpose flour and 1.5 cup wholemeal flour and 1 cup milk. It asks for a 9*5?loaf pan. I have a 9.25 by 5.25 pan and after 2nd proofing the bread crowns well on top of the oven before I start baking. But then I do not get any oven spring beyond that. I love the texture of the bread but would want a bit more height and firmness. My bread is too soft.
When tried with 8.5 by 4.5 loaf pan, its still crowns but does not gain extra height while baking. Am i proofing too much? Its definitely more than doubled in both pans during 2nd proof.
When I leave it to proof in the loaf pan, its at 1/4th of pan height but have seen recipes asking to proof when it crowns the loaf pan, which is at least 4 times.
Ok EKta was thinking a little more about your question and offer the following for your consideration.
1. Mixing - Make sure you are developing your dough completely. The "window pane" test to ensure proper gluten development.
2. You are using a hydration level of around 66% so you are at the higher end of hydration for most standard pan breads which is ok, however if your ALL PURPOSE flour is a little on the low side regarding protein content ( which is common ) PLUS you are using 50 % whole meal ( of which their are many types and coarseness)
you may just have a bit too weak of a dough. See #3
3. You are blending 50/50 white "all purpose" flour with whole meal flour so the quantity of gluten forming ( gas retaining) proteins will be lower. You may want to try adding a little Gluten Flour to your recipe to increase the gas retention abilities and overall strength of your dough.
4. Do a quick pan capacity calculation so you can determine if your achieving a 50% dough weight based on the overall pan capacity.
(length x width x height) in cm = gram capacity - or just fill the pan with water and weigh it subtracting the pan weight of course :)
You gave the length and width dimensions but what is the height.
In summary
Without knowing all your ingredients ie salt levels (which is very important) and the rest of your ingredients it is difficult to assess the recipe properly especially in light of your 66% hydration .
I will help you sort out your problem - email me at
nobsbaking123@gmail.com and we can better work together to sort out any issues you may have.
and PS..... Be sure to subscribe and give a LIKE :)
Regards
JP
Ekta, Also curious about your bake times and temperatures...maybe you could email me those also.
Cheers
JP
@@nobsbaking6391 Thanks so much, I emailed you the recipe that I used. I am very new to this, just started baking my own bread 2-3 weeks ago and have made around 4 loaves until now and still struggling, hoping to be able to resolve these issues and bake a loaf every week for my family and give up store-bought bread completely.
I will help you.....and your family :) eat great healthy bread. Cheers
JP
I've always figured 500 grams per loaf so this works out OK.
When measuring pans are we measuring the top dimensions or the bottom dimensions?
Keep things easy . Measure top. I understand that many pans are "flared" so the volume calculation will be slightly out with flare top pans. If you want to get more precise fill with water and weigh it.
Cheers
Thank you Sir. I’ve looked at so many videos on bread making and actually recognize a couple of videos you have shown as examples of what not to do. It is great to finally see the science and theory behind it all. This will allow me not only to follow a recipe but understand it, and know how to modify can create my own. Thanks again. Saying hello from Langley BC Canada.
@@rjross100
Hi Rob, funny enough Langley is my home town. Worked at McGavins ( Canada Bread ) Quality Control Corporate and Venice in North Van when it was mass producing specialty breads. Small world.
I get many people contact me from around the world but rarely from my home town.
Cheers
JP
Always loved the smell driving by McGavins.
What about panettone paper cups for a light fluffy bake?
What specifically is your question?
How to calculate amount of dough for the panettone paper cup?
Length X width X height is the capacity for rectangles. Round paper uses Pi in the equation google capacity calculation for cylinder.
what’s the equation for calculating the volume of a round proofing basket?
Google it . It's a little tricky for some people but there are some great sites which walk you through the equations. Easiest is the way I mentioned in my video. Line your basket with plastic (or use a balloon filled with water to the height of the basket top, then weigh the water in ml and that will be the capacity in grams.
answer was in the video...fill it with water weigh it...for baskets..1.get a plastic bag, (handles help here) 2.weigh it 3.put the bag in the basket like a liner 4.fill the bag with water to the top 5. weigh the bag of water 6. subtract the bag weight
I am an engineer and I completely lost by your explaination.
Do you have a specific question ? I would be happy to help.
Very informative. Feedback: could be half the time and at least to my ears it sounds like you are super bored :) I was waiting for the yawn you know. Good with a break from the regular “on steroids “ youtubers, but this kind of tipped too much in the other direction 🥱
Hehehehe noted! One of my early videos.